Dandelion Salad with Eggs and Bacon

Dandelion Salad with Eggs and Bacon is our favorite spring salad! Made with dandelion greens, hard-boiled eggs, bacon, and potatoes.

Spring is my favorite season. I’ve said it before, and I will probably say it again because I am thrilled that winter is over and everything is starting to bloom. One of the activities I like to do in the warmer months is working in the garden and foraging for wild greens, as in the act of gathering wild plants or simply fruit from the garden.

One of the spring greens that is currently abundant is dandelion. No, dandelion is not just pretty and for blowing fuzz; it is also edible.

Dandelion leaves contain abundant vitamins, such as A, C, and K, and minerals, mainly calcium, potassium, iron, and manganese. After so many cold and nutrient-poor winter months, dandelion is traditionally a very anticipated food in our country.

Serve dandelion greens along with fried bacon, hard-boiled eggs, and potatoes, it will become a dish you will not easily forget!

This salad is also a great way to use up any leftover Easter Eggs. And if you have leftover ham, you can throw it in there, too.

For a vegetarian version, skip the bacon or replace it with some beans and/or fried onions!

Dandelion Salad Ingredients

This dandelion greens salad is a delicious combination of bitter greens, hearty potatoes, crispy bacon, and a tangy dressing. Here’s a breakdown of the ingredients:

Dandelion greens – These slightly bitter, nutrient-rich, leafy greens are the base of the salad. They’re packed with vitamins A, C, and K, and have a slightly peppery taste.

Eggs – Typically hard-boiled or soft-boiled, eggs add a creamy texture and extra protein.

Bacon – Fried until crispy, bacon adds a smoky, savory crunch that balances the bitterness of the greens. For a veg

Potatoes – Boiled, roasted, or pan-fried, potatoes provide a hearty and comforting element to the salad.

Salt& black pepper – These seasonings enhance the overall flavor of the salad.

Vegetable oil (preferably pumpkin seed or olive oil) – This adds a smooth, rich mouthfeel to the dressing, with pumpkin seed oil giving a nutty flavor and olive oil providing a more classic Mediterranean taste.

Balsamic vinegar – Its tangy sweetness helps cut through the bitterness of the greens and the richness of the bacon and eggs, creating a well-balanced dressing.

To make this salad vegetarian:

To make this recipe vegetarian, you’ll need to replace the bacon while keeping the smoky, savory, and crispy elements it provides.

The most typical way is to swap the bacon with beans (brown beans, borlotti, red kidney beans), or even just add the beans to the standard recipe for a more filling meal.

You could also add smoked tempeh or crispy smoked tofu.

How to make this recipe:

Prepare the dandelion greens

Rinse the dandelion greens thoroughly under cold water to remove any dirt or grit.

Trim any tough stems if desired. The younger leaves tend to be less bitter.

Dry the greens well using a salad spinner or by patting them gently with a clean towel. Wet greens can make the salad dressing too diluted.

Tip: If the greens are too bitter for your taste, soak them in cold water with a pinch of salt for 10–15 minutes, then drain and dry.

Cook the eggs

Place the eggs in a pot and cover them with cold water (about 1 inch above the eggs).

Bring the water to a boil, then reduce to a simmer and cook for about 10 minutes for fully hard-boiled eggs. For a creamier egg, boil them just about 8 minutes.

Drain and transfer the eggs to an ice bath (a bowl of ice water) to cool quickly and make peeling easier.

Once cooled, peel and slice into rounds or quarters, or grate it.

Tip: If your eggs are difficult to peel, try peeling them under running water or rolling them gently on a hard surface before peeling.

Cook the potatoes

Place the whole potatoes (with skins on) in a pot of cold, salted water.

Bring to a boil and cook for about 20–25 minutes, or until a knife easily pierces through.

Drain and let them cool slightly before peeling. The skins should slide off easily.

Slice into 1/4-inch rounds.

Tip: Leaving the skin on during boiling helps retain nutrients and prevents the potatoes from getting waterlogged.

Cook the bacon & crisp the potatoes

Heat a pan over medium heat and cook the bacon strips until crispy, flipping them occasionally.

Once crispy, transfer the bacon to a paper towel-lined plate to drain excess grease. Once cooled, crumble into smaller pieces.

In the same pan, using the rendered bacon fat, add the sliced potatoes. Fry them on both sides until golden brown and slightly crispy, about 2–3 minutes per side.

Tip: If you prefer a vegetarian version, replace bacon with crispy tempeh, smoked tofu, or roasted chickpeas, and use olive oil to fry the potatoes.

Assemble the salad

In a large bowl, place the dandelion greens. I like to cut them into small pieces for convenience.

Add the sliced eggs, crispy bacon crumbles, and roasted potatoes. At this point, you can also add some beans in the mix, if you like.

Season with salt and black pepper to taste.

Drizzle with vegetable oil (pumpkin seed oil or olive oil) and balsamic vinegar.

Toss gently to combine, ensuring everything is evenly coated.

Tip: I like to add a splash of water at this point to help mix the salad better without adding extra calories from the oil.

Serve immediately while the potatoes are still warm for the best flavor.

Serving ideas

This dandelion greens salad is hearty and flavorful on its own, but here are some great serving ideas to elevate the meal:

Serve as a main dish

• With crusty bread – A slice of warm sourdough, baguette, or rye bread pairs beautifully to soak up the dressing.
• With a poached egg – Instead of hard-boiled, top the salad with a poached egg for a rich, runny yolk that enhances the dressing.
• With extra protein – Add beans, smoked tempeh, or pan-seared tofu to make it more substantial. For omnivores, it goes well with some grilled chicken.

Serve as a side dish

• Alongside a Quiche or Omelet – The freshness of the salad balances the richness of an egg-based dish.
• With a Cheese & Charcuterie Board – The bitter greens contrast nicely with aged cheeses like Gruyère, blue cheese, or goat cheese.
• With grilled meats – Pairs well with grilled steak, pork chops, or roasted chicken.

Make it a light lunch

• Turn it into a Sandwich or Wrap – Add the salad to a wrap or sandwich with hummus, avocado, or a spread of Dijon mustard.
• Serve with a Soup – A bowl of creamy potato, lentil, or tomato soup complements the salad’s textures and flavors.

Storage tips

Since this salad contains delicate greens, eggs, and crispy elements, it’s best enjoyed fresh.

However, if you need to store leftovers or prepare components ahead of time, follow these tips:

Storing leftover salad (short-term):

Store in an airtight container in the refrigerator for up to 1 day. The greens may wilt due to the dressing, so it’s best eaten as soon as possible.

Tip: If you know you’ll have leftovers, store the dressing separately and toss it just before serving.

Preparing in advance:

If you want to meal prep, store each component separately:

• Dandelion greens – Wash, dry thoroughly, and store in a paper towel-lined container for up to 3–4 days.
• Hard-boiled eggs – Keep unpeeled in the fridge for up to 1 week or peeled for 2 days.
• Cooked potatoes – Store in an airtight container in the fridge for up to 3 days. Reheat in a pan before assembling.
• Bacon – Keep cooked bacon in a sealed container for up to 4 days. Re-crisp in a pan or oven.
• Dressing (oil + vinegar) – This can be stored in a small jar for several weeks at room temperature. Shake before using.

Find more salad recipes here!

This recipe was updated in April 2020 and April 2025 with more details and tips for making the recipe.