This ramp potato salad offers a fresh spin on a classic dish. With tender baby potatoes and the unique flavor of ramps, it’s not your typical side salad, making it perfect for any warm-weather meal.
ramp potato salad addresses gaps in ramps background, potato texture guidance, dressing emulsification, and practical make-ahead and serving tips, plus troubleshooting, for a complete meal.
I’ve often struggled to get that creamy texture without using mayo, and bringing in fresh herbs helps brighten this salad while still letting the potatoes shine. Plus, I’ve made it for those busy weeknights when I need something quick and satisfying.
What truly works here is the balance of flavors. Ready in just 30 minutes, from start to finish, this recipe ensures you can serve up something vibrant without the hassle.
If you like potato salads with a twist, check out my Gochujang Potato Salad for another exciting option.
Table of contents
Why You Will Love This Recipe
- Unique Flavor Experience The ramps in this salad add a fantastic mix of garlicky and onion-like flavors that truly set it apart from traditional potato salads, making each bite intriguing.
- Seasonal Freshness Using fresh herbs brightens up the dish, contributing an aromatic quality that aligns perfectly with summer. This salad truly gives you a taste of the season.
- Textural Appeal With creamy baby potatoes at its base, this dish offers a satisfying contrast to the tender ramps and crisp herbs, making every forkful enjoyable and interesting.
- Make-Ahead Convenience Prepared in advance, this salad tastes even better after the flavors meld, so you can focus on enjoying the time with friends rather than rushing through the kitchen.
Ramp Potato Salad with Herbs
- Prep Time: 10 minutes
- Cool Time:
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 servings 1x
- Category: Salad
- Method: Boiling and Sautéing
- Cuisine: American
- Diet: Vegetarian
Description
Warm ramp potato salad with herbs and a mustard rice-vinegar vinaigrette. Easy 30 minute vegetarian side for 6 servings.
Ingredients
- 3 lbs (1.36 kg) baby potatoes, waxy potatoes like Yukon Golds
- 1 bunch ramps, with bright green leaves and firm bulbs
- 1/2 tbsp (7.4 ml) olive oil, for sautéing
- 1/4 cup (60 ml) olive oil, for vinaigrette
- 1 tsp (5 ml) rice vinegar, for sautéing
- 2 tbsp (30 ml) rice vinegar, for vinaigrette
- 1/4 cup (15 g) fresh herbs, like parsley and dill, chopped
- 1 1/2 tbsp (22.5 g) whole grain mustard
- 1 tbsp (15 g) Dijon mustard
- 1/4 tsp (1.5 g) salt
- 1/4 tsp (1.5 g) pepper
Instructions
- Step 1: Boil Potatoes: Start by adding cold water and your baby potatoes to a large pot. Bring the water to a boil, and cook until the potatoes are tender; you’ll know they are ready when you can easily pierce them with a fork, about 12 minutes. Drain and set aside.
- Step 2: Prepare Ramps: While the potatoes cook, trim the ends of your ramps and finely dice the white bulb portion, reserving the green tops. This separation ensures each part contributes its unique flavor to the salad.
- Step 3: Sauté Ramps: In a sauté pan over medium heat, add a drizzle of olive oil and the chopped white ramp bulbs. Sauté until soft and slightly browned, which usually takes about 4 minutes; you’ll smell their garlicky aroma as they cook.
- Step 4: Add Vinegar: Turn down the heat slightly, then pour in a tablespoon of rice vinegar. Continue cooking for about a minute; this adds a nice tang that brightens the overall flavor of your salad.
- Step 5: Whisk Vinaigrette: In a small bowl, combine olive oil, Dijon mustard, whole grain mustard, rice vinegar, salt, and pepper. Whisk vigorously until you see a smooth emulsion forming; this helps evenly distribute the flavors throughout the salad.
- Step 6: Combine Ingredients: In a large bowl, carefully blend together the tender potatoes, sautéed ramps, fresh herbs, and your vinaigrette. Mix gently to avoid breaking the potatoes; keeping them intact gives the dish a lovely texture.
Notes
- Refrigerate: Store components separately in airtight containers, consumed within 2 hours for optimal freshness.
- If baby potatoes do not cook evenly, cut larger ones in half for consistent sizes. This helps them cook uniformly.
- If ramps appear tough or woody, trim off the ends before cooking for tender parts that enhance flavor.
- For brighter flavors, taste and adjust the dressing by adding more rice vinegar, up to an additional1/2 teaspoon.
- To preserve potato texture, gently fold ingredients instead of stirring; this keeps your salad intact.
- For make-ahead convenience, assemble salad just before serving for the freshest taste and texture, up to 2 hours later.
- Reheat gently in the microwave on low heat, stirring occasionally until warmed through, about 2-3 minutes.
- Serve at room temperature or slightly warm, ideal alongside grilled meats or as a picnic dish. Pair with light summer fare like salads or grilled vegetables.
- Swap ramps for green onions when unavailable to retain a mild garlic flavor. Use Greek yogurt instead of mayonnaise for a lighter dressing.
- Selection: Choose vibrant ramps with bright green leaves and firm bulbs; for potatoes, pick those that are firm and not sprouting.
- Substitution: If ramps are not available, use sliced green onions for a similar flavor profile. Ensure potato choice remains waxy for best texture.
- Quality: Opt for good-quality vinegars and mustards to enhance the overall flavor of the salad.
Nutrition
- Serving Size: 1 serving
- Calories: 270
- Sugar: 1g
- Sodium: 350mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 0mg
Ingredient Notes
- Ramps: These wild leeks have a unique garlicky flavor. Look for bright green leaves and firm bulbs. They’re key for that distinctive taste in your salad.
- Potatoes: Use waxy potatoes, like Yukon Golds, for creamy texture. Make sure they’re firm and not sprouting. They hold together beautifully when tossed with dressing.
- Fresh herbs: I love using parsley and dill for a fresh touch. Choose vibrant herbs with no wilting. They brighten the salad’s flavor and add color.
- Mayonnaise: A creamy base for your dressing gives richness. Look for a good quality mayo that’s slightly tangy. For a lighter option, use Greek yogurt instead.
- Vinegar: A splash of white wine vinegar adds acidity, balancing the richness. Choose a good quality brand for the best flavor. You can substitute with apple cider vinegar if needed.
- Mustard: A bit of Dijon mustard gives depth and zest. Opt for a smooth texture. It’s important for flavor contrast and elevates the overall taste profile.
- Ramps: These wild leeks have a unique garlicky flavor. Look for bright green leaves and firm bulbs. They’re key for that distinctive taste in your salad.
- Potatoes: Use waxy potatoes, like Yukon Golds, for creamy texture. Make sure they’re firm and not sprouting. They hold together beautifully when tossed with dressing.
- Fresh herbs: I love using parsley and dill for a fresh touch. Choose vibrant herbs with no wilting. They brighten the salad’s flavor and add color.
- Mayonnaise: A creamy base for your dressing gives richness. Look for a good quality mayo that’s slightly tangy. For a lighter option, use Greek yogurt instead.
- Vinegar: A splash of white wine vinegar adds acidity, balancing the richness. Choose a good quality brand for the best flavor. You can substitute with apple cider vinegar if needed.
- Mustard: A bit of Dijon mustard gives depth and zest. Opt for a smooth texture. It’s important for flavor contrast and elevates the overall taste profile.
Recipe Tips
- If baby potatoes don’t cook evenly, cut larger ones in half for consistent sizes. This helps them cook uniformly in the boiling water for about 10-15 minutes.
- When ramps appear tough or woody, trim off the ends before cooking. This will ensure you only use the tender parts that enhance your ramp potato salad.
- If the ramp potato salad flavors seem lacking, taste and adjust the dressing by adding more rice vinegar, up to an additional teaspoon, to brighten the flavors.
- When your potatoes break apart during mixing, try gently folding ingredients instead of stirring. This preserves the potato texture, keeping your salad intact and appetizing.
- If you want to prepare the salad ahead of time, store the components separately. Assemble them just before serving for the freshest taste and texture, up to 2 hours later.
Serving Suggestions
Serve ramp potato salad with fresh arugula or a mixed green salad. You can also pair it with grilled chicken or roasted salmon for a hearty meal.
Add ramp potato salad to a picnic basket or a barbecue spread. Use it as a filling for lettuce wraps or as a side with veggie burgers.
Top with a drizzle of olive oil or a sprinkle of fresh herbs. A dash of lemon juice can add brightness to the dish as well.
Recipe variations
- You can use red potatoes or Yukon Golds instead of baby potatoes for different textures and flavors in your ramp potato salad.
- Add 1 tsp garlic powder, 1/2 tsp smoked paprika, and 1/4 tsp cayenne pepper for a robust flavor profile that complements the ramps.
- Either roasted asparagus or green beans can replace the ramps for a seasonal twist, keeping the dish vibrant and fresh.
- If serving a larger group, double the recipe to 12 servings, ensuring ample potatoes and dressing for everyone to enjoy.
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How to Store?
To keep your ramp potato salad fresh and delicious, follow these storage tips:
Room Temperature: Store in an airtight container at room temperature for up to 2 hours. Avoid leaving it out longer to maintain freshness.
Refrigeration: Place in an airtight container in the refrigerator for up to 3 days. Make sure to seal it tightly to prevent odor absorption.
Freezing: Transfer to a freezer container for up to 2 months. Thaw in the refrigerator overnight before serving or reheat gently.
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