Looking for a fun twist on traditional potato salad? This warm (or room temperature) ramp potato salad is going to be your new go-to recipe for summer BBQs, picnics, and al fresco dinners. Tender garlicky ramps, fresh herbs, and sharp mustard this healthy potato salad contains no mayo and is packed with seasonal flavors and bursting with nutritious goodness.
If you love potato salad as much as I do then you have to try this reader's favorite recipe for dill pickle potato salad and this pesto potato salad.
WHY YOU'LL LOVE THIS RECIPE
Potato salad is a beloved side dish and the unofficial mascot of summer, making a cheerful appearance at picnics, barbecues, and family gatherings. I am not a potato salad purist, I will eat and enjoy just about any concoction or variation of potatoes in a bowl, however, I love having a reliably delicious mayo-free potato salad for warm summer picnics and occasions where I don't want to have to worry about the potato salad sitting outside in the heat too long.
- Warm Ramp Potato Salad is superior to regular old potato salad! One of my all-time favorite potato salad recipes Fresh herbs, tangy dijon mustard, creamy potatoes, and garlicky ramps, layers of deliciousness! If creamy potatoes loaded with flavor is your thing then you have to try this recipe
- This no-mayo potato salad is quick and easy and does not require chilling! No need to chill for hours, this baby is best-served at room temperature and perfect for all of your summer gatherings!
This ramp potato salad is seasonal, healthy, and a mayo-free alternative that will guarantee to have your guests begging you for the recipe!
Let's Get Cooking! Read on for the full recipe and potato salad cooking tips!
INGREDIENTS and SUBSTITUTIONS
Don't we love recipes that only require a few ingredients? Yes! Yes, we do. Let's address the ramps in the room before we get to the ingredient details. Ramps are very seasonal, at the time of the writing of the post I have one more bunch in my fridge which will be the last of the season. If you are reading this outside of ramp season you can easily use leeks as a substitute. Detailed measurements and ingredients can be found within the recipe card at the end of this post.
- Ramps – Ramps are an allium plant grown wild in the spring and early summer. Leeks would work as a substitute.
- Potatoes – German butterball are my favorite potato for potato salad, but you do have to be careful to not overcook them. Red-skinned potatoes would also work well.
- Fresh Herbs – Chives, parsley, tarragon or any combination of the above
- Dijon and whole grain mustard – you could easily use only one kind. I prefer both for texture and taste.
- Rice Vinegar – A white vinegar would also work
- Good Olive Oil – First cold pressed olive oil that is still a bit grassy and slightly sour, that would be my culinary preference, but I want you to feel empowered to just make the recipe so any olive oil will do!
TOOLS YOU WILL USE
STEP-BY-STEP INSTRUCTIONS
- In a large pot, bring water to a boil. Add the potatoes and cook until tender, about 10-15 minutes. Drain and set aside.
- While the potatoes are cooking prepare the ramps. Trim off the ends and discard. Finely dice the white bulb portion and slice the greens. In a saute pan, heat a drizzle of olive oil over medium heat. Add the ramps (both the white parts and the green parts) and saute together until tender, about 3-4 minutes. Add 1 tbsp rice vinegar to the pan and continue cooking for 1 additional minute.
The Versatile and Nutritious Ramp!
Ramps, also known as wild leeks, are a seasonal delicacy that adds a burst of flavor to any dish. These leafy greens are a popular choice in springtime cooking and have gained attention for their unique taste, similar to a blend of garlic and onion. Ramps are not only delicious but also packed with essential vitamins and minerals, making them an excellent addition to a healthy diet.
- In a small bowl, whisk together the olive oil, Dijon mustard, whole grain mustard, rice vinegar, salt, and pepper to make the vinaigrette.
- Prepare the fresh herbs, wash and chop and set aside.
- In a large bowl combine the potatoes, ramps, herbs, and dressing. Gently mix together.
- Transfer to a serving dish, garnish with more herbs and sprinkle of flaky sea salt.
STORAGE, REHEATING, and FREEZING INSTRUCTIONS
- Storage – Store in an airtight container in the refrigerator for up to 5 days
- Reheating – Gently reheat in a skillet on the stove just to take the chill off
- Freezing – This recipe will not freeze well
DIETARY MODIFICATIONS FOR THIS RECIPE
This recipe is gluten-free, vegan, vegetarian, Whole30, and Paleo Friendly.
- Low Fodmap – Only use the green parts of the ramps
- Keto – Replace potatoes with cauliflower
THE BEST RECIPE TIPS FOR AMAZING POTATO SALAD
- Choose the Right Potatoes: The key to a great potato salad starts with selecting the right potatoes. Opt for waxy varieties like Yukon Gold or red potatoes, as they hold their shape well after cooking and have a creamy texture. Avoid starchy potatoes like Russets, which tend to fall apart when boiled.
- Perfectly Cooked Potatoes: Achieving the ideal texture is crucial for a successful potato salad. To avoid mushy or undercooked potatoes, make sure to start with cold water and bring it to a boil with the potatoes already immersed. Cook until they are tender but still firm to the touch. Check their doneness by inserting a fork; it should easily go through without resistance.
- Steam Dry the Potatoes: Once you drain the potatoes add them back to the pot (off the heat) and cover for a few minutes to help dry them out a bit.
- Toss potatoes with dressing while still warm: Elevate the taste and texture of your potato salad by tossing the potatoes with the dressing while still warm. Warm potatoes will absorb the dressing better and become more flavorful.
- Serve at the Right Temperature: While some prefer their potato salad chilled, warm potato salad has its own unique appeal. Decide on the serving temperature based on personal preference and the overall theme of your meal. Warm potato salad pairs wonderfully with grilled meats or as a comforting side during colder seasons, while chilled potato salad is a classic choice for summer gatherings.
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I can’t wait for you to try this Warm Ramp Potato Salad! When you make it, snap a photo and tag me on Instagram @abrapappa or use the hashtag #abraskitchen so I can feature your photo!
If you’ve tried this recipe, don’t forget to rate and leave a comment below. I love to hear from people who’ve made my recipes!
Warm Ramp Potato Salad
Ingredients
- 3 lbs baby potatoes halved
- 1 bunch ramps trimmed and thinly sliced
- 1/2 tbsp olive oil
- 1 tsp rice vinegar
- 1/4 cup chopped fresh herbs chives, parsley, and tarragon
Dressing
- 1 1/2 tbsp grainy mustard
- 1 tbsp dijon mustard
- 2 tbsp rice vinegar
- 1/4 cup olive oil
- 1/4 tsp sea salt
- 1/4 tsp freshly ground pepper
Instructions
- In a large pot, bring water to a boil. Add the potatoes and cook until tender, about 10-15 minutes. Drain and set aside.
- In the meantime cook the ramps. In a skillet, over medium heat add olive oil and saute the ramps until tender 3-4 minutes. Add rice vinegar, continue cooking for 1 minute, set aside.
- In a small bowl whisk together dijon mustard, whole grain mustard, rice vinegar, olive oil, and. a pinch of salt and pepper.
- Add the warm cooked potatoes to a bowl, add in the ramps and fresh herbs, toss with gently with the dressing to coat.
- Garnish with additional fresh herbs and flaky sea salt.
Notes
Nutrition
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