1. Preheat oven to 375F
2. Place potatoes in a 13x9 inch glass or ceramic baking dish, and drizzle with 3 tablespoons water. Cover with foil and ake at 375F for 45 minutes or until tender. Remove the foil, and cool for 15 minutes. Halve potatoes.
3. Combine olive oil, vinegar, and mustard in a small bowl, stirring with a whisk. Cook bacon in a large nonstick skillet over medium heat until crisp, stirring occasionally. Remove bacon from pan using a slotted spoon, reserving drippings in pan; Increase heat to medium-high. Place potatoes cut side down in pan, cook for 5 minutes or until golden brown. Place potatoes in a medium bowl.
4. Remove and discard roots and oter leaves from ramps; rinse and drain ramps. Pat ramps dry. Thinly slice bulb ends and leaves crosswise to measure 1/2 cup. Add the ramps, bacon and radishes to potatoes. Druzzle dressing over potato mixture, and sprinkle with salt and pepper. Toss
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (157g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 102 (52%)|
|Amt Per Serving||% DV|
|Total Fat 11.4g||15 %|
|Saturated Fat 2.4g||12 %|
|Monounsaturated Fat 7g|
|Polyunsanturated Fat 1.3g|
|Cholesterol 6.3mg||2 %|
|Sodium 172.6mg||6 %|
|Potassium 525.7mg||14 %|
|Total Carbohydrate 20.7g||6 %|
|Dietary Fiber 2.9g||12 %|
|Sugars, other 17.8g|
|Protein 3.8g||5 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 198
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