Wild Greens and Potato Salad

Name: Wild Greens and Potato Salad
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Greek
Ingredients: 2 lbs Yukon Gold potatoes, cubed; 4 cups dandelion greens, chopped; 1/2 cup red onion, thinly sliced; 1/4 cup extra virgin olive oil; 3 tbsp fresh lemon juice; 2 tbsp fresh dill, chopped; 1 tsp sea salt; 1/2 tsp black pepper, ground

A rustic Greek warm potato salad tossed with bitter dandelion greens, fresh dill, and a lemon olive oil dressing.

30 minEasyServes 4230 cal/serving

GreekSaladStovetopVeganVegetarianMediterraneanHigh FiberHalal-friendlyKosher-styleGluten-FreeNut-FreeDairy-FreeSoy-FreeEgg-FreeShellfish-FreeSesame-FreePork-FreeAlcohol-FreeCorn-FreeLow-Sodium

Ingredients

2 lbs Yukon Gold potatoes, cubed
4 cups dandelion greens, chopped
1/2 cup red onion, thinly sliced
1/4 cup extra virgin olive oil
3 tbsp fresh lemon juice
2 tbsp fresh dill, chopped
1 tsp sea salt
1/2 tsp black pepper, ground

Instructions

1

Place 2 lbs cubed Yukon Gold potatoes in a large pot, cover with cold water, and bring to a boil over medium-high heat.
2

Boil for 12 minutes until tender, then stir in 4 cups chopped dandelion greens for 1 minute before draining thoroughly.
3

In a serving bowl, whisk together 1/4 cup extra virgin olive oil, 3 tbsp fresh lemon juice, 1 tsp sea salt, and 1/2 tsp ground black pepper.
4

Combine warm Yukon Gold potatoes and dandelion greens with 1/2 cup thinly sliced red onion and 2 tbsp chopped fresh dill in the dressing, tossing gently to coat.

Questions

How long does Wild Greens and Potato Salad keep?

Dressed, it is best the day it is made. Keep the components separate and refrigerated and they hold about two days; dress just before serving.

Can I halve or double Wild Greens and Potato Salad?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

Serve it with

Baked Feta Pasta main
Greek Chicken Bowl with Cauliflower Rice main
Gidosoupa soup

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