Monday, April 25, 2011

Ramps Recipe - Ramps Pesto Potato Salad

This is a great green potato salad to make in the spring when our bodies are craving green things. I just tossed some cooked russets with ramps pesto and boiled eggs. This would also be tasty served with bacon crumbled on top.

Ramps Pesto Potato Salad          makes 6 servings

6 russet potatoes, diced
1/2 c. ramps pesto
olive oil
2 boiled eggs, diced
salt and pepper
6 strips bacon, cooked and diced

1. Boil the potatoes until tender and drain them Toss the hot potatoes with the pesto, adding a bit of olive oil to keep the salad moist. Add the diced boiled eggs, salt and pepper, and crumbled bacon, if using.
at

4 comments:

  1. BartonApril 26, 2011 at 1:03 AM

    Another thing i miss about nyc - rampage. Dont get em in Cali as far as i know, this recipe reminds me of what i did with nettles last week

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  2. EMApril 27, 2011 at 8:24 AM

    Wow, these all look so delicious! Great photos too. Learning so much, yum. Thank you!

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  3. Woods HippieApril 28, 2011 at 11:51 AM

    Hi! Just stumbled upon your blog...nice work! I'll be sure to check back often as I am also a CT resident and I love learning more about wild edibles. At this point I've only eaten dandelion and wintergreen but I hope to turn my woods wanderings into foraging missions, too.

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  4. The 3 ForagersMay 5, 2011 at 11:00 AM

    Thanks for the compliments, Robert does all of the photos himself. He also has his own website with even more photos of edibles:
    http://www.photorobg.com/photos/plants/wildedible/index.html

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