Warm Potato And Dandelion Green Salad Recipes

WARM POTATO AND DANDELION GREEN SALAD

Steps:

• 1. Boil potatoes in lightly salted water until just tender, 8-10 min. Drain and return to pan, cover and set aside.
• 2. Fry bacon til crisp, drain on paper towells and crumble. Reserve 2T bacon grease in skillet.
• 3. To reserved bacon grease add the vinegar, water, sugar, salt and pepper. Whisk and bring to a simmer.
• 4. Pour the hot dressing over the torn greens in a bowl. Add the potatoes and bacon and lightly toss to coat.

DANDELION SALAD WITH WARM BACON DRESSING

Steps:

• Cut greens into 1 1/2-inch lengths and transfer to a large bowl.
• Cook bacon in a large heavy skillet until golden and crisp, then transfer to a cutting board, reserving fat in skillet. Finely chop bacon.
• Whisk together shallot, vinegar, salt, and pepper in a small bowl, then whisk in 3 tablespoons hot bacon fat. Toss greens with enough warm dressing to coat and sprinkle with bacon. Serve immediately.

AUTHENTIC GERMAN POTATO SALAD

Steps:

• Place the potatoes into a pot, and fill with enough water to cover. Bring to a boil, and cook for about 10 minutes, or until easily pierced with a fork. Drain, and set aside to cool.
• Place the bacon in a large deep skillet over medium-high heat. Fry until browned and crisp, turning as needed. Remove from the pan and set aside.
• Add onion to the bacon grease, and cook over medium heat until browned. Add the vinegar, water, sugar, salt and pepper to the pan. Bring to a boil, then add the potatoes and parsley. Crumble in half of the bacon. Heat through, then transfer to a serving dish. Crumble the remaining bacon over the top, and serve warm.