Warm Potato Salad with Ramps and Bacon

Photo: John Autry; Styling: Mindi Shapiro Levine

Yield: 6 servings (serving size: 2/3 cup)
Total:
Recipe from Cooking Light

More From Cooking Light

Recipe Time

Total: 1 Hour, 10 Minutes

Nutritional Information

Amount per serving
  • Calories: 170
  • Fat: 8.7g
  • Saturated fat: 1.6g
  • Monounsaturated fat: 5g
  • Polyunsaturated fat: 1.1g
  • Protein: 3.8g
  • Carbohydrate: 21.2g
  • Fiber: 2.8g
  • Cholesterol: 3mg
  • Iron: 1.3mg
  • Sodium: 223mg
  • Calcium: 33mg

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. 1. Preheat oven to 375°.
  2. 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. 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. 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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