Ramp Bacon Potato Salad
Ramp Bacon Potato Salad
By Chadwick Boyd for The Atlanta Journal-Constitution
Photo by Brooke Slezak
The Creamiest, Bacony Potato Salad You Can Only Make a Few Weeks Each Spring…During Ramp Season
I created this recipe for the Atlanta Journal-Constitution in a ramps feature I wrote about my good friend, Allan Benton of Benton’s Bacon fame. Allan has foraged for ramps in the East Tennessee foothills for decades and was taught by natives when he was younger. Fortunately, Allan passed that on to me, teaching me how to “ramp tramp” as it is often called. I have since relished hunting for, cooking with and enjoying ramps.
While I have cooked ramps in many different ways, this potato salad recipe is my favorite among them all. There is something about the melding of crispy, hot potatoes with tender, oniony ramps that I find extra delicious. I like to eat this potato salad warm, with the creamy, ranch-like dressing slathered through the crisped nooks and crannies of the potatoes and the warm, crunch of the just-cooked, crumbled bacon.
Ramps are in season mid-April to the first week or two in May, depending on what region you live in. You will find them most readily at local farmer’s markets. Just call around to see which market has them…and go early! Ramps always sell out quickly.
I hope you enjoy this recipe. Tag me on Instagram when you make it and tell me what you think.
Chadwick’s Checklist
What you need to know before you cook.
- Wash the ramps thoroughly of any dirt and debris
- A cast iron skillet works best to get the potatoes crisped up
- Feel free to make the dressing a day ahead of time to make assembly easier
Ingredients
4 strips thick cut bacon, like Benton’s
2 pounds Russet potatoes, peeled and cut into ½-inch pieces
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
8 ounces ramps (about 24 ramps), cleaned, trimmed and roughly chopped, divided
½ cup mayonnaise
¼ cup buttermilk
1 teaspoon apple cider vinegar
¾ teaspoon lemon zest
Salt and freshly ground black pepper to taste
Directions
Heat a large, 12-inch cast iron skillet on medium-high heat. Add the strips of bacon and cook until the fat is rendered out and is fairly crisp, about 15 minutes. Transfer to a large plate layered with a clean kitchen towel to drain the grease.
Add the potatoes to the skillet. Season with the salt and pepper. Cook for 10 minutes, stirring occasionally to brown all sides. Stir in half of the ramps and continue cooking 5-7 more minutes until the potatoes are slightly crispy and ramps are soft. Using a slotted spoon, transfer to a large mixing bowl. Let cool for 20-30 minutes. Take the skillet off the heat.
In a jar with a lid, add the mayonnaise, buttermilk, vinegar and lemon zest. Shake well.
Pour the dressing over the potatoes. Crumble the bacon and add in all but ¼ cup. Add all but ½ cup of the remaining ramps. Fold the ingredients together. Place on a platter. Season to taste with salt and pepper. Sprinkle on the remaining bacon and ramps. Serve room temperature. Or make ahead the day before. Add the remaining bacon and ramps just before serving.
Chadwick’s Changeups
Switch things up. Have some fun! Do more.
- Stir in dried chives to amplify the ramp flavor
- Shower the top with chopped fresh dill before serving - it makes it more ranch-like
- Omit the bacon, if vegetarian, and top with toasted bread crumbs for a little crunch
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