This warm, healthy potato salad is deliciously spiced and mayo free. Packed with dandelion greens, this unconventional potato salad makes a delicious side dish to any meal.
Ingredients
- 1 red onion
- 4 cloves garlic
- 2 tsp grated fresh ginger
- 1 bunch dandelion greens about 4 cups after rinsing, drying, and chopping
- 1 lemon
- 1 large potato
- 2 stalks celery
- 3 tsp coriander
- 1/2 tsp turmeric
- 1 tsp cumin
- 2 tsp smoked paprika
- salt and pepper to taste
- parsley and chili flakes to garnish
Instructions
- First off, submerge the dandelion greens in some cold water. Add a few lemon slices to the cold water and let this sit for about 5 minutes. Dry off the dandelion leaves and chop them up.
- Also peel and chop up onion and 4 garlic cloves. Peel and grate a 1 inch piece of ginger as well to yield 2 tsp grated ginger. And clean and chop up a couple stalks of celery. Wash off and chop up a potato as well.
- Saute the onion in some olive oil in a large frying pan.
- Add in the garlic and ginger.
- Then add in the potato and cover the pan and saute for about 10 minutes.
- Uncover the pan and add in the chopped celery and dandelion along with the coriander, turmeric, cumin, and smoked paprika. Stir well so all spices mix well.
- Then, cover and let cook another 8-10 minutes or until potatoes are tender and dandelion greens are wilted.
- Finally season with salt and pepper. Garnish with parsley and chili flakes and enjoy warm, at room temperature, or even cold.
Nutrition
Serving: 1g | Calories: 113kcal | Carbohydrates: 26g | Protein: 4g | Fat: 1g | Polyunsaturated Fat: 1g | Sodium: 114mg | Fiber: 5g | Sugar: 3g
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