Ramp Sunflower Seed Potato Salad Recipes

RAMP SUNFLOWER SEED POTATO SALAD

Steps:

• Place the potatoes in a large saucepan, cover the potatoes with water and add a teaspoon of salt and a pinch of white granulated sugar.
• Bring the potatoes to a boil and let cook until they are soft, but still firm. They should not be mushy but you should be able to easily run a fork through them, about 20 minutes.
• Drain the potatoes and peel them while they are still warm. Cut each potato into slices and place in a large bowl.
• Heat up the vegetable broth and pour the broth over the potatoes. Let the potato slices stand in the broth for 30 minutes.
• Wash and pat dry the ramps. Trim the bulbs off of the ends and cut away any excess stalks from the bottom. Trim the ends off of the bulbs.
• Slice one or two of the bulbs into rings and set aside. Cut the leaves into thick strips and chop the rest of the bulbs. Reserve about two tablespoons of the ramp leaf strips for garnish. Set aside.
• Add the ramp leaf strips and chopped bulbs to a food processor along with the white balsamic vinegar, sea salt, white pepper and pinch of white granulated sugar. Purée the mixture.
• Add the olive oil one tablespoon at a time until everything is combined into a smooth sauce. Taste and adjust the sugar/salt ratio to your liking.
• If there is too much excess liquid in the bowl with the vegetable broth marinated potatoes after soaking them, pour it off but reserve the liquid.
• Toss the vegetable broth soaked potatoes with the ramp, vinegar and oil sauce.
• Add more sea salt, white granulated sugar and/or white pepper to taste. Toss in the 1/3 cup of raw sunflower seeds.
• If the mixture is still too dry, or the potatoes are not completely covered, mix in some more vegetable broth, one tablespoon at a time until everything is coated.
• Cover the potato salad and let it stand at room temperature for 30 minutes.
• Garnish with the reserved ramp leaf strips, bulb rings and the tablespoon of raw sunflower seeds before serving.

SESAME, SUNFLOWER AND CARROT SALAD

Steps:

• Shred carrots with a hand grater or in a food processor fitted with grating attachment. Place carrots in a large bowl with next 4 ingredients. In a small bowl, whisk dressing ingredients until blended. Pour dressing over the carrot mixture; toss to coat. Cover and refrigerate for at least 1 hour before serving.

CELERY SEED POTATO SALAD

Steps:

• Place potatoes in a Dutch oven and cover with water. Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until tender. drain. When cool enough to handle, peel and cube potatoes. Place in a large bowl. Add the hard-boiled eggs, celery, onion, salt and celery seed; set aside., In a small saucepan, combine the sugar, cornstarch and mustard. Stir in cream, beaten egg and vinegar until smooth. Cook and stir over medium heat until mixture coats the back of a metal spoon. Cook and stir 1-2 minutes longer or until thickened., Remove from the heat; let stand for 20 minutes. Whisk in mayonnaise and butter until smooth. Cool slightly. Pour over potato mixture; mix well. Cover and refrigerate for at least 6 hours.