Warm Potato Salad with Ramps and Bacon

Warm Potato Salad with Ramps and Bacon Recipe
Photo: John Autry; Styling: Mindi Shapiro Levine
4

Worthy of a special occasion

Yield:

6 servings (serving size: 2/3 cup)

Recipe from

Cooking Light

Recipe Time

Total: 1 Hour, 10 Minutes

Nutritional Information

Calories 170
Fat 8.7 g
Satfat 1.6 g
Monofat 5 g
Polyfat 1.1 g
Protein 3.8 g
Carbohydrate 21.2 g
Fiber 2.8 g
Cholesterol 3 mg
Iron 1.3 mg
Sodium 223 mg
Calcium 33 mg

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

Preparation

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.

Note:

Joanne Weir,

April 2011
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