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Warm Potato Salad with Dandelion Leaves
Preparation info
Difficulty
Medium
Appears in
The Potato Year
By Lucy Madden
Published 2015
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.
Ingredients
1 lb 450 g 4 oz 110 g 2 tablespoons 4 tablespoons - Sea salt and freshly ground black pepper
A few A handful
Method
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 byJohn Fletcher , 1623.
© 2015 All rights reserved. Published by Mercier Press.
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