Olivier Salad with Dandelions (Russian Salad)
Rinse the dandelion flowers and pat dry. Peel the potatoes and cut into small cubes. Peel the carrots, finely dice, blanch in boiling salted water for 1-2 minutes, drain, rinse with cold water and drain. Peel the egg, remove the egg yolk and press the yolk through a sieve.
Stir together the mustard, mayonnaise and sour cream and season with salt, pepper and lemon juice. Chop the egg whites and mix into the dressing with the potatoes and carrots. Carefully fold the dandelion flowers into the salad and serve on tasting spoons.