2 1/2 Yukon Gold potatoes, diced and boiled
12 French Breakfast radishes (les radis petit déjeuner), diced
1 bunch ramps
1/4 cup mayonnaise
2 tablespoons Dijon mustard
1 shallot, quartered
1/4 teaspoon celery seed
freshly ground black pepper
Toss together the potatoes and radishes in a medium bowl. Place the ramps, mayo, mustard and spices in a food processor or blender and pulse until smooth. Pour over the potatoes and radish. Stir gently to combine.
While on a recent trip to Washington DC, we had the opportunity to go to the Dupont Circle Farmers Market where they had not only the best looking radishes I’ve seen in years but ramps! We always seem to get up too late for ramps at our local market but since we were staying just steps away from Dupont Circle, we got there plenty early (if a bit bedraggled looking).Ramps have a strong, garlicy flavor that I think went well with the radishes. It didn’t overpower them but between those two ingredients, it is a pretty potent potato salad.
Like ramps? One of my recipes (with picture!) is included in this cookbook, Ramps: Cooking with the Best Kept Secret of the Appalachian Trail and is available now!