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.
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
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.If you can't find ramps! Substitute with one bunch of leeks. Saute leeks until tender, and toss with potatoes.