Romaine Lettuce with Potatoes (Potato-Dandelion Salad)

Rating: 3.5738 / 5.00 (122 Votes)

Total time: 30 min

Servings: 4.0 (servings)


For the marinade:


Peel the hard-boiled eggs, chop the whites and set aside. Mash the yolks, mix with mustard and vinegar and add the oil. Season with salt, sugar and pepper. Stir in the chopped onions. Finely chop the washed and dried dandelion leaves. Cut the peeled, still warm potatoes into flakes. Mix both with the marinade and sprinkle with the chopped egg white.

Preparation Tip:

A dash of clear beef broth makes the salad even smoother and more substantial.

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