Dandelion Greens Potato Salad
Adapted from Eating Richly
One of the most exciting things about this recipe is the fact that it hardly costs anything. The most expensive ingredient is probably the capers, but the greens (if wild harvested from non-pesticide sprayed grass) cost absolutely NOTHING. Potatoes are very cheap. Lemon juice and olive oil are probably on hand in your kitchen. This is such a budget friendly salad, you can make a double batch and keep it in the fridge for your family to snack on whenever they want. It keeps for 2-3 days since the dandelion leaves are not as delicate as lettuce.
Ingredients
2 large red potatoes
3 Tbsp lemon juice
1/4 cup olive oil
1 tsp Dijon mustard
1 tsp minced garlic
1 Tbsp capers
2 cups dandelion greens, washed and dried
Instructions
Wash the potatoes and cut them into small bite sized chunks. Place potato chunks in a large pot and fill with enough water to cover the potatoes. Bring to boil for 5-10 minutes until easily pierced with a fork.
While potatoes are boiling, mix lemon juice, olive oil, dijon mustard, salt and pepper and garlic in a small bowl.
Once potatoes are done, drain well and place in a large bowl. Pour dressing over the potatoes and add the capers.
Tear dandelion greens into bite sized pieces and mix into potatoes and capers.
You can serve while the potatoes are hot or refrigerate it one hour to serve cold.
