Warm Potato Salad with Dandelion Leaves

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The Potato Year: 300 Classic Recipes

The Potato Year

By Lucy Madden

Published 2015

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New potatoes are available in the shops in April. This salad is popular in France. You can gather little dandelion leaves along the hedgerow and a very pleasurable activity it is too. A patch of dandelions is better covered with an upside down pot for a week or so to blanch the leaves. The French call dandelions pissenlits, presumably because they were thought to cause bed-wetting.


  • 1 lb (450 g) new potatoes
  • 4 oz (110 g) smoked bacon, cut in little pieces
  • 2 tablespoons olive, hazelnut or sesame oil
  • 4 tablespoons wine vinegar
  • Sea salt and freshly ground black pepper
  • A few spring onions, chopped
  • A handful of freshly picked dandelion leaves


Steam the potatoes and when cool enough to handle, push off the skins and quarter. Meanwhile, have the bacon pieces quickly fried.

Make a dressing with the oil, vinegar and seasoning and turn the warm potatoes in this. Sprinkle with the bacon and put with the spring onions and the dandelion leaves.

‘Will your Ladyship have a potato pie? Tis a good stirring dish for an old lady after a Long Lent.’

From Love’s Cure or the Martial Maid by John Fletcher, 1623.

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