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John Autry; Styling: Mindi Shapiro Levine

Recipe Summary

total:
1 hr 10 mins
Yield:
6 servings (serving size: 2/3 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375°.

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  • 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.

  • 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.

  • 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.

Nutrition Facts

170 calories; fat 8.7g; saturated fat 1.6g; mono fat 5g; poly fat 1.1g; protein 3.8g; carbohydrates 21.2g; fiber 2.8g; cholesterol 3mg; iron 1.3mg; sodium 223mg; calcium 33mg.