Description
Warm ramp potato salad with herbs and a mustard rice-vinegar vinaigrette. Easy 30 minute vegetarian side for 6 servings.
Ingredients
Scale
- 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