If anyone is interested in an old German potato salad recipe from my family's cook book feel free to try in out. It's best to get the dandelion greens in spring while they are still tender and haven't turned bitter.
Dandelion German Potato Salad
8-12 red potatoes, washed, skins on, cut into 1" cubes
4 oz slab or 6-10 strips of Bacon cut into 1/2 pieces
1 bunch (enough to fill a bowl) of dandelion greens, washed, stems removed (just go pick em off your lawn, seriously)
3 cloves or 2 Tbsp of garlic, peeled: smashed or chopped
1/3 cup Balsamic vinegar
2 Tsp brown sugar
1. Boil potatoes until tender, drain and place in serving bowl
2. Fry bacon until crispy, add to potatoes, leave bacon grease in pan
3. Add Balsamic vinegar, sugar, and garlic to the bacon pan, mix, and return to a low heat for 1-2 minutes, stirring until blended
4. Add dandelions over the top of potatoes and bacon until leaves 'wilt'
5. Pour Balsamic mixture over the top, mix and serve hot.
Kitchen to table in 15 minutes