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Warm Potato Salad with Ramps and Bacon

Photo: John Autry; Styling: Mindi Shapiro Levine
Total time 1 hr, 10 mins
Yield 6 servings (serving size: 2/3 cup)

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

Nutrition 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

How to Make It

  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.