Dandelion salad with potato dressing

Ingredients for 4 servings:

• 200 g dandelion
• 1 small potato(s)
• 3 tbsp vinegar
• 2 tbsp lard (greaves)
• salt and pepper

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

The leaves for the salad are harvested before they flower. Dice the small potatoes and boil them in salted water until soft. In the meantime, sort the dandelions, wash them, and cut them into pieces of about 2 cm. Drain the water from the potatoes but save it; it will be used for the dressing. Mash the hot potato with a fork and mix it with the lard, adding a little of the warm cooking water. The lard needs to melt (if it’s already too cold, warm it up again briefly on the stove). Now add the vinegar. If the vinegar is mild, add a spoonful more. Now add enough of the potato water to make it resemble a cream of potato soup. Season with salt and pepper. Be careful with the salt, as the lard and potato water are already salted. Pour lukewarm water over the dandelions and serve immediately.