Dandelion Salad with Potatoes

A salad that will help you overcome spring fatigue. Young dandelions, which we pick ourselves, are a rich source of vitamins and minerals, while potatoes, eggs, and bacon will give us strength for walks in nature and work in the garden.

Details

  • Preparation Time: 20 minutes
  • Cooking Time: 30 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

  • 500 g Chicory, fresh

  • 400 g Potatoes, white

  • 2 piece Egg, fresh

  • 150 g Meat, pork, smoked bacon

  • 1 pod Garlic, fresh

  • 3 spoons Oil, plant, sunflower

  • 1 spoon Vinegar, apple

  • 1 pinch Salt, table

  • 1 pinch Spices, pepper, black

Steps

  1. Wash the potatoes, place them in a pot, and add water to cover them by about two fingers. Cover the pot and place it on the stove. Wait for the water to boil, then reduce the temperature. The water should simmer gently. Cook for about half an hour. Before draining, check if they are cooked by inserting a long, narrow knife.

  2. Thoroughly clean the dandelions, wash them, and drain them. Place the drained dandelions in a salad bowl.

  3. In a smaller pot, bring water to a boil and add the eggs. Wait for the water to boil, then remove from heat and let the eggs sit in the hot water for exactly eight minutes. Rinse the eggs with cold water and drain.

  4. Cut the bacon into thin slices and fry it in an oiled pan, stirring constantly, until it becomes crispy on all sides.

  5. Peel the cooked potatoes and slice them directly onto the dandelions. Quickly mash the dandelions and potatoes slightly with your hands. Peel the garlic and crush or finely chop it. Add the bacon, oil, vinegar, garlic, ground pepper, and salt to the dandelions and potatoes, and mix thoroughly. Peel the hard-boiled eggs and slice them directly onto the dandelions. Gently mix the salad and serve it on plates.

Nutrition Information (Per 100g)

  • Calories: 134.41 kcal
  • Fat: 8.78 g
    • Saturated Fat: 2.26 g
  • Carbohydrates: 8.62 g
    • Sugars: 0.32 g
  • Protein: 3.71 g
  • Fiber: 1.85 g

Advice

Dandelions are not suitable for storage. Exceptionally, freshly picked, cleaned, washed, and thoroughly drained dandelions can be kept in a box and in the vegetable drawer of the refrigerator for up to 12 hours. We pick young, tender, yellowish dandelion shoots, cutting them just above the root so that the leaves remain in a bunch. Larger ones are cut or torn; they are slightly more bitter, which gives them a slightly different, but not worse, taste. After the dandelion leaves bloom, we do not pick them because they become bitter. If we buy them, we buy them cleaned.