Clean, wash well and cut very finely the dandelions. Boil the potatoes. Rub the salad bowl with garlic and put in the hot potatoes, cut in pieces.
Mix well.
When they are just a little warm, add the dandelions, mix, season with salt and pepper and plenty of extra-virgin olive oil (no vinegar suggested).
If you are using asparagus, you may want to add some "lamb's lettuce" or other spring lettuce, a spoonful of salted capers (rinse them accurately or, better, leave them for a few minutes in a glass of cold water and then rinse) and a spoonful chopped Italian parsley. No garlic suggested.
You may add sliced boiled eggs to have a more robust salad.
Many people like a dandelion salad without potatoes or eggs, just adding salted anchovies, well rinsed and cut in pieces (it's better not to add anchovies if you're using asparagus, tho!).