Roasted Potato and Ramp Salad

I can't believe I was able to find ramps in the local grocery.  I honestly never thought I would see them again.  True, they were just the bulb end, with none of the glorious greenness at the top, but I'll take it.  And I cooked them up with some bacon, because, well, bacon.  And then I tossed them in a dill potato salad.  And all was right with the world.

Warm Potato Salad with Ramps

2 pounds small red-skinned potatoes, cut into 1- to 1½-inch chunks
2 tablespoons olive oil
Salt and freshly ground black pepper, to taste
3 slices Applewood smoked bacon, cut into lardons
¼ pound ramp bulbs, cleaned and thinly sliced
⅓ cup red wine vinegar
1 tablespoon honey
1 tablespoon coarse grain mustard
2 teaspoons dried dill weed
2 green onions, green parts only, thinly sliced

Preheat oven to 425°F.  Line a baking sheet with aluminum foil.

Toss the potatoes with the olive oil and spread out on the prepared baking sheet. Sprinkle with salt and pepper. Roast potatoes for 20-25 minutes, flipping halfway through, until tender when pricked with a fork, but not mushy.

While potatoes are cooking, warm a small skillet over medium-high heat. Add the bacon and cook until the fat is rendered and the bacon is crisp. Add the ramps. Cook for about 5 more minutes, or until the ramps are tender. Combine the vinegar, honey, and mustard, and pour the mixture over the ramps and bacon. Cook for about a minute, then remove from the heat.

Dump the potatoes into a large bowl and pour the vinegar mixture over them. Sprinkle with the dill and green onions. Mix well. Season with additional salt and pepper. Allow the mixture to sit for a few minutes to allow the potatoes to absorb some of the sauce. Serve warm.

Makes 6 servings

Note:  If you are able to get the ramps with the greens attached, slice them and add them at the same time as the bulbs.  You can then omit the green onions.