Warm grilled potato salad with ramps with maple mustard dressing. If you can’t find ramps use scallions. They work perfectly.
- 3 pounds small potatoes, cut into 1 to 1 1/2 – inch chunks
- 6 ½ teaspoons extra-virgin olive oil
- ½ teaspoon salt, divided
- 4 teaspoons cider vinegar
- 1 tablespoon maple syrup
- 1 tablespoon coarse grain mustard
- Freshly ground pepper, to taste
- 10 ramps or scallions, root removed and cleaned
- Preheat grill to medium.
- Toss potatoes, 2 teaspoons oil and ¼ teaspoon salt in a large bowl. Cut four two feet long sheets of foil. Spread two out on work surface forming a double layer of foil. Coat foil with cooking spray. Spread half of the potatoes out on one side of the foil. Fold and seal the foil into a packet about 8 by 10-inches big. Repeat with the other double layer of foil, cooking spray and the remaining potatoes. Place packets on grill and cook until the potatoes are tender, turning and rotating packets occasionally, 35 to 45 minutes total.
- Meanwhile, whisk 4 teaspoons oil, the remaining ¼ teaspoon salt, vinegar, maple syrup, mustard and pepper in the bowl.
- Carefully open potato packets and toss potatoes with the dressing. Allow to cool while you prepare the ramps.
- Brush the remaining ½ teaspoon oil over the ramps (or scallions) with a pastry brush. Grill ramps quickly turning frequently, until wilted and starting to char in spots, 2 to 4 minutes. Chop into small pieces. Add chopped ramps to salad and toss to coat. Serve warm.
- Serving Size: 3/4 cup