A few weeks ago my mom, Jeanie, posted on Fresh Bites Daily about “The World’s Best Potato Salad” that included tips on “making it your own.” I am pleased to announce that I have made it my own and am here to share the result.
Below is basically my mom’s “World’s Best” recipe with a twist: dandelion pickles and dandelion vinegar in place of the dill pickles and pickle juice respectively.
I ate a bucket full.
My mom still preferred the “World’s Best” but I can’t get this new version out of my mind and so I share it here. The only catch is that it may take a few weeks before you have the ingredients and if the dandelions are past in your area, it may take about ten months. Sorry about that. 🙂
You are going to need dandelions pickled in white wine vinegar. Carol posted about the mixture here on Fresh Bites Daily earlier this spring. Make a batch and you may find yourself using it in everything. Find it here.
With your dandelion pickles in hand, go forth and make potato salad.
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