Warm Potato Salad with Ramps and Bacon |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
1 1/2 pounds new potatoes |
3 tablespoons water |
3 tablespoons extra-virgin olive oil |
2 tablespoons white wine vinegar |
1 1/2 tablespoons dijon mustard |
2 bacon slices, cut into 1/2-inch pieces |
10 ramps |
1 cup thinly sliced radishes (about 8 radishes) |
1/4 teaspoon salt |
1/4 teaspoon freshly ground black pepper |
Directions:
1. Preheat oven to 375°.
2. 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. Halve potatoes.
3. 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.
4. 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.
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