Looking for a fun twist on traditional potato salad? This warm (or room temperature) potato salad will become your new go-to recipe for summer barbecues, picnics, and al fresco dinners. Packed with tender garlic ramps, fresh herbs, and tangy mustard, this healthy potato salad is mayo-free and packed with seasonal flavor and plenty of nutrition.

If you love potato salad as much as I do, then you must try this reader favorite Potato Salad with Dill Pickle and Pesto Potato Salad recipes.

why you will love this recipe

A beloved side dish and the unofficial mascot of summer, potato salad is a cheery gesture at picnics, barbecues and family gatherings. I’m not a potato salad purist, I’ll eat and enjoy any potato mix or variation in a bowl, however, I love a reliable and delicious mayonnaise-free potato for warm summer picnics and occasions when I don’t want to Salads don’t have to worry about potato salad sitting out in the heat for too long.

• Warm Ramp Potato Salad is better than plain old potato salad! One of my all-time favorite potato salad recipes with fresh herbs, tangy Dijon mustard, creamy potatoes and garlic ramps for delicious layers!If you love creamy potatoes with a lot of flavor, then you must try this recipe
• This No-Mayo Potato Salad is quick and easy and doesn’t require refrigeration! No need to refrigerate for hours, this baby is best served at room temperature and is perfect for all your summer gatherings!

This Ramp Potato Salad is a seasonal, healthy, mayonnaise-free alternative guaranteed to have your guests begging you for the recipe!

Let’s start cooking! Read on for the full recipe and potato salad cooking tips!

Ingredients and Substitutions:

Don’t we love recipes that only call for a few ingredients? Yes! Yes, we do. Before we get into ingredient details, let’s address the ramp in the room. The ramps are seasonal, and as of this writing, I still have a bunch in my freezer that will be the last of the season. If you’re reading this outside of ramp season, you can easily use leeks as a substitute. Detailed measurements and ingredients can be found in the recipe card at the end of this article.

• the ramp – Ramp is an allium that grows wild in spring and early summer. Leeks can be used as a substitute.

• Potato – German butter balls are my favorite potato salad, but you have to be careful not to overcook them. Red-skinned potatoes also work well.

• fresh herbs – Chives, parsley, tarragon, or any combination of the above

• Dijon and Whole Grain Mustard – You can easily use only one. I prefer texture and taste.

• rice vinegar – white vinegar is also ok

• good olive oil – The first cold pressed olive oil is still a bit grassy and slightly sour, that would be my culinary preference, but I hope you are capable of making the recipe, so any olive oil will do!

Tools you will use:

Step by step instructions:

1. In a large pot, bring water to a boil. Add the potatoes and cook for about 10-15 minutes, until tender. Drain and set aside.

2. Prepare the ramps while the potatoes cook. Snip off ends and discard. Chop the white bulb part and slice the greens. In a sauté pan, heat a small amount of olive oil over medium heat. Add the ramps (white and green parts) and sauté until tender, about 3-4 minutes. Add 1 tablespoon of rice vinegar to the pot and continue cooking for 1 minute.

Versatile and nutritious ramp!

Ramps, also known as wild leeks, are a seasonal delicacy that adds flavor to any dish. These leafy greens are a popular choice in spring cooking and are noted for their unique flavor, which resembles a combination of garlic and onion. Ramps are not only delicious, but they are full of essential vitamins and minerals, making them an excellent addition to a healthy diet.



3. In a small bowl, make the vinaigrette by whisking together the olive oil, Dijon mustard, whole grain mustard, rice vinegar, salt, and pepper.
4. Prepare fresh herbs, wash and chop for later use.



5. In a large bowl combine potatoes, ramps, herbs, and spices. Gently mix together.
6. Transfer to a plate, garnish with more herbs, and sprinkle with 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 frying pan on the stove to take the chill out
• Freezing – this recipe does not freeze well

Dietary adaptations for this recipe:

This recipe is Gluten Free, Vegan, Vegetarian, Whole30 and Paleo friendly.

• Low FOD map – Only use the green part of the ramp
• ketone- Use cauliflower instead of potatoes

Best Recipe Tips for Delicious Potato Salad

1. Choose the right potatoes: The key to great potato salad is choosing the right potatoes. Choose waxy varieties like Yukon gold or red potatoes, as they hold their shape well after cooking and have a creamy texture. Avoid starchy potatoes, such as russet potatoes, which tend to fall apart when boiled.
2. Perfectly Cooked Potatoes: Getting the desired texture is critical to a successful potato salad. To avoid mushy or undercooked potatoes, make sure to use cold water first, then submerge the potatoes in the water to boil. Cook until they are soft but still firm to the touch. Check their doneness by inserting a fork; it should come through easily with no resistance.
3. Dried Potatoes: After the potatoes have drained, return them to the pot (off the heat) and cover for a few minutes to help them dry out a bit.
4. While hot, toss the potatoes with the seasoning: Toss potatoes with dressing while warm to elevate the flavor and texture of potato salad. Warm potatoes will absorb the dressing better and become tastier.
5. Serve at the right temperature: While some people love frozen potato salad, hot potato salad has its own unique appeal. Serving temperatures depend on personal preference and the overall theme of the meal. Warm potato salad is perfect with grilled meats, or as a comforting side dish during the colder months, while frozen potato salad is a classic choice for summer gatherings.



More summer side dish recipes you’ll love:

Mexican Street Corn Salad

Dill Pickle Salad

Peach Tomato Salad

I can’t wait for you to try this Warm Ramp Potato Salad! When you’re done, snap a photo and tag me @abrapappa on Instagram or use the hashtag #abraskitchen so I can feature your pic!

If you have tried this recipe, please don’t forget to rate and leave a comment below. I love hearing from people who make my recipes!



Warm Ramp Potato Salad

Abra Papa, MS, CNS, LDN

Looking for a fun twist on traditional potato salad? This warm (or room temperature) potato salad will become your new go-to recipe for summer barbecues, picnics, and al fresco dinners. Packed with tender garlic ramps, fresh herbs, and tangy mustard, this healthy potato salad is mayo-free and packed with seasonal flavor and plenty of nutrition.

Preparation time 10 minute minute

cooking time 20 minute minute

course side dish

gourmet food American

serving size 6 number of copies

calories Chapter 281 kcal

raw material

1x2x3x

• 3 pound small potato cut in half
• 1 bundle the ramp Trim and slice
• 1/2 tablespoon olive oil
• 1 teaspoon rice vinegar
• 1/4 cup chopped fresh herbs Chives, Parsley, and Tarragon

dressing

• 1 1/2 tablespoon grainy mustard
• 1 tablespoon dijon mustard
• 2 tablespoon rice vinegar
• 1/4 cup olive oil
• 1/4 teaspoon sea ​​salt
• 1/4 teaspoon freshly ground pepper

instruct

• In a large pot, bring water to a boil. Add the potatoes and cook for about 10-15 minutes, until tender. Drain and set aside.

• Meanwhile cook the ramps. In a frying pan, add the olive oil over medium heat and sauté until the ramps are tender, 3-4 minutes. Add rice vinegar, continue to cook for 1 minute, set aside.

• In a small bowl, combine 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 the ramps and fresh herbs and toss gently to coat with the dressing.

• Garnish with additional fresh herbs and flaky sea salt.

notes

While hot, toss the potatoes with the seasoning: Toss potatoes with dressing while warm to elevate the flavor and texture of potato salad. Warm potatoes will absorb the dressing better and become tastier.
If you can’t find the ramp! Use a bunch of chives instead. Saute the leeks until softened, then toss with the potatoes.

Nutrition

Serve: 1Servings (6 total as side dishes)Calories: Chapter 281kcalcarbohydrate: 43Gprotein: 5Gfat: 11GSaturated fat: 1GPolyunsaturated fats: 1GMonounsaturated fats: 8Gsodium: 180mgPotassium: Chapter 964mgfiber: 6Gsugar: 2GVitamin A: Chapter 329IUVitamin C: 47mgcalcium: 43mgiron: 2mg

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