A deluxe potato salad, rich and tangy, that would make an ideal accompaniment to a barbecued dinner.
2lbsnew red potatoesskins on, scrubbed
5stropsbaconabout 100 grams, diced
8-10young rampsor 5 green onions
3Tablespoonssherry vinegaror apple cider
salt and pepper
Cut potatoes into 1-inch chunks and place in a medium sauce pot. Cover with cold water, add 1 teaspoon salt and place over a burner on high heat. Cook potatoes until tender, but not falling apart. Drain and set aside to cool.
Meanwhile, heat a pan over medium heat and add bacon. Saute for about five minutes or until the bacon begins to crisp.
While the bacon is cooking, chop the white and pale green parts of the green onion or ramp. Add to the bacon, stir well, and saute for a few more minutes.
Remove bacon and onion from the pan and deglaze the pan with the vinegar. Use a spatula to scrape up all the bacon bits at the bottom of the pan.
Add the sugar, oil, and mustard to the pan and mix to combine.
In a large mixing bowl, combine boiled potatoes, bacon and onions, and warm vinaigrette.
Chop celery ribs finely and add to the bowl. Chop the dark green ends of the green onion and add them as well.
Season the salad with salt and pepper and mix gently, but thoroughly. Serve at once.
A vegetarian version of this salad can be made by omitting the bacon and increasing the olive oil to 1/4 cup. This salad is best served warm. If you make it ahead of time, allow the salad to come to room temperature before serving.