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Grilled Potato and Ramp Salad

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5 from 1 review

Forget the traditional mayo based potato salad at your summer BBQ this year and go for our grilled version with ramps and citrus vinaigrette instead!

Ingredients

Scale
  • 1 1/2 pounds mixed fingerling potatoes
  • Kosher salt
  • 20 ramps, trimmed
  • 1/4 cup extra virgin olive oil, plus more for brushing
  • Ground black pepper
  • 2 tablespoons rice wine vinegar
  • 4 teaspoons freshly squeezed orange juice
  • 1 teaspoon Marash chile flake
  • 1 small Fresno chile pepper, stemmed, seeded and thinly sliced

Instructions

  1. In a large saucepan, cover the potatoes with water and bring to a boil. Add a generous pinch of salt and simmer over moderate heat until just tender, about 15 minutes. Drain and let cool slightly, then halve lengthwise.
  2. Meanwhile, light a grill or preheat a grill pan. Brush the ramps with oil and season with salt and pepper. Grill over high heat, turning, until lightly charred, about 1 minute. Transfer to a plate, cover with plastic wrap and let steam for 10 minutes. Cut the ramps into 1-inch lengths.
  3. Brush the potatoes with oil and season with salt and pepper. Grill cut side down over high heat until lightly charred, 3 to 5 minutes. Transfer to a plate.
  4. In a large bowl, whisk the olive oil with the vinegar and orange juice. Add the ramps and potatoes and toss well. Season with salt and Marash chile and toss again. Scatter the Fresno slices on top, garnish with a large pinch of Marash chile and serve warm or at room temperature.

Notes

If you don't have ramps scallions will also work.

Inspired by Food & Wine

Find it online: https://thismessisours.com/grilled-potato-and-ramp-salad/

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