Warm Potato Salad with Ramps and Bacon
By July 24, 2012Published:
- Yield: 6 Servings
- Prep: 25 mins
- Cook: 45 mins
- Ready In: 1 hr 25 mins
Ramps, also called wild leeks, are similar to a leek or an onion. With a delicious onion-garlic flavor, they are a special once-a-year treat. Recipe from Cookinglight.com
- 1 1/2 lb potatoes
- 3 tablespoons water
- 3 tablespoons Olive Oil
- 2 tablespoons white wine vinegar
- 1 1/2 tablespoons Dijon Mustard
- 2 slices bacon cut into 1/2 inch pieces
- 10 ramps
- 1 cup radishes thinly cut
- 1/4 teaspoon each Ground black pepper and Salt
- Preheat oven to 375°.
- Place potatoes in a 13 x 9-inch glass or ceramic baking dish, and drizzle with 3 tablespoons water. Cover with foil and bake at 375° for 45 minutes or until tender. Remove the foil, and cool for 15 minutes. Cut potatoes into 2 inch pieces.
- Combine olive oil, vinegar, and mustard in a small bowl, stirring with a whisk. Cook bacon in a large nonstick skillet over medium heat until crisp, stirring occasionally. Remove bacon from pan using a slotted spoon, reserving drippings in pan. Increase heat to medium-high. Place potatoes cut sides down in pan; cook for 5 minutes or until golden brown. Place potatoes in a medium bowl.
- Remove and discard roots and outer leaves from ramps; rinse and drain ramps. Pat ramps dry. Thinly slice bulb ends and leaves crosswise to measure 1/2 cup. Add the ramps, bacon, and radishes to potatoes. Drizzle dressing over potato mixture, and sprinkle with salt and pepper. Toss.