Dandelion Potato Salad

• 1-1/2 pounds potatoes, peeled and cubed (about 4 cups)
• 1-1/2 teaspoons salt, divided
• 1/2 cup sugar
• 4 teaspoons all-purpose flour
• 1/2 cup white vinegar
• 1 teaspoon prepared mustard
• 2 medium onions, chopped
• 1/4 cup mayonnaise
• 3/4 teaspoon celery salt
• 1/4 teaspoon garlic powder
• 1/4 teaspoon pepper
• 4 hard-boiled large eggs
• 1 to 1-1/2 cups torn dandelion or spring mix salad greens
• 1/2 cup chopped green pepper
• 1/2 cup chopped sweet red pepper
• 1/2 cup sweet pickle relish
• Paprika

1. Place potatoes and 1 teaspoon salt in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, 10-15 minutes or until tender.
2. Meanwhile, in a small saucepan, combine sugar, flour, vinegar and mustard until smooth. Bring to a boil; cook and stir 2 minutes or until thickened. Stir in onions. Drain potatoes and place in a large bowl. Add onion mixture; toss to coat. Refrigerate, covered, until chilled.
3. In a small bowl, mix mayonnaise, celery salt, garlic powder, pepper and remaining salt. Add to potato mixture; toss to coat.
4. Chop three eggs; slice remaining egg for topping. Add chopped egg, dandelion greens, peppers and pickle relish to potato salad; stir just until combined. Top with sliced egg; sprinkle with paprika.

potatoes, salt, sugar, allpurpose, white vinegar, mustard, onions, mayonnaise, celery salt, garlic, pepper, eggs, dandelion, green pepper, sweet red pepper, sweet pickle relish, paprika

Taken from www.tasteofhome.com/recipes/dandelion-potato-salad/ (may not work)