Heirloom Potato Recipes


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Fresh Dandelion Potato Salad

You want to forage for dandelion greens in the Spring before they bloom. Look for light green leaves which grow vertically. Notice how the leaves turn darker and look flat on the ground when the flowers develop (darker leaves are more bitter and are still edible cooked). Fresh leaves have higher antioxidant levels.

Boil small round potato with the skin for about 20 minutes. Remove from stove and chill with cold water. Cut in quarters. Eat the potato with the skins!

Cut the dandelion leaves about one inch large and toss in a salad bowl with the boiled potato and thinly minced shallots or onions. Dress to taste with olive oil, red wine vinegar and salt.

Dandelion greens have very high antioxidant levels. Great to purify your blood. The taste of this salad is outstanding ... not for the boring kids, but for the layers of flavors that adult tastebuds know to appreciate.

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Cultivar suggestions

Small, round shaped tubers, like Bauer Gruen Rotes Auge, Fortyfold, Laram Ajawiri.


We are interested to link specific potato recipes to specific potato cultivars. We are convinced that many heritage cultivars have been saved because they have been working best to prepare favorite dishes.

How do you select the cultivars that you grow in your garden?

Would you be enticed to try different cultivars if these would make interesting dishes?

We believe that future generations will more likely grow heritage cultivars if we offer records and recipes of best use in the kitchen!

Please email recipes suggestions to: recipes@curzio.com

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