Salad: United States – West Virginia (Appalachian United States) – West Virginia Ramp Salad

Serving Size: 4

Approximate Time

Prep 30 min

Cook 15 min

Total 45 min

Ingredients

- 1 lb (454 g) small red potatoes, scrubbed and halved
- 6 slices bacon, approx. 6 oz (170 g), chopped
- 6 oz (170 g) ramps (wild leeks), cleaned; separate bulbs/stems from leaves
- 1 small sweet onion (Vidalia), about 4 oz (115 g), thinly sliced
- 3 tbsp (45 ml) apple cider vinegar
- 2 tbsp (30 ml) rendered bacon fat (from cooking bacon), or substitute 2 tbsp (30 ml) canola oil if preferred
- 1/3 cup (80 ml) neutral oil (canola or sunflower)
- 1 tsp (5 ml) Dijon mustard
- 1 tsp (5 ml) honey or 1/2 tsp (2.5 g) granulated sugar
- 1/2 tsp (2.5 g) kosher salt, plus more to taste
- 1/4 tsp (1.25 g) freshly ground black pepper
- 2 tbsp (30 ml) chopped fresh parsley (optional)
- 2 tbsp (12 g) chopped fresh chives or green parts of ramps (optional)

Instructions

Short Description:
A warm Appalachian salad that pairs foraged ramps (wild leeks) with boiled potatoes and crisp bacon, finished with a bright vinegar-based dressing that highlights the garlicky-onion flavor of ramps abundant in West Virginia.

Regional Notes:
This West Virginia version emphasizes locally foraged ramps used both raw (bulbs or young stems) and lightly wilted (leaves) with warm potatoes and bacon, following the region's tradition of hearty, vinegar-dressed salads rather than creamy potato salads. The dressing leans on apple cider vinegar and rendered bacon fat for an authentic Appalachian flavor profile.

1. Place halved potatoes in a medium pot and cover with cold salted water. Bring to a boil over high heat, then reduce to a simmer and cook until potatoes are fork-tender, about 12–15 minutes. Drain and return to the warm pot.
2. While potatoes cook, fry chopped bacon in a large skillet over medium heat until crisp, about 8–10 minutes. Transfer bacon to a paper towel-lined plate to drain, reserving 2 tbsp (30 ml) of the rendered bacon fat in the skillet; discard or reserve the remainder.
3. If using reserved bacon fat for the dressing, let it cool slightly; if not, heat 2 tbsp (30 ml) canola oil to warm temperature for the dressing step.
4. Make the dressing: in a small bowl or jar combine apple cider vinegar, reserved warm bacon fat (or 2 tbsp canola oil), remaining 1/3 cup (80 ml) neutral oil, Dijon mustard, honey (or sugar), 1/2 tsp (2.5 g) kosher salt, and 1/4 tsp (1.25 g) black pepper. Whisk or shake until emulsified.
5. Thinly slice the ramp bulbs/stems and coarsely chop the ramp leaves (or leave them whole for a bolder texture). Thinly slice the sweet onion.
6. While the potatoes are still warm in the pot, pour about two-thirds of the dressing over them and gently toss to coat so the potatoes absorb the dressing.
7. Add the sliced ramp bulbs, most of the crisp bacon (reserve a little for garnish), and the thinly sliced onion to the warm potatoes. Gently fold to combine so the warm potatoes slightly wilt the ramp leaves without cooking them fully.
8. Fold in chopped ramp leaves (or add them on top if you prefer more raw brightness), the remaining dressing to taste, chopped parsley, and chopped chives if using. Adjust seasoning with more salt and pepper if needed.
9. Transfer to a serving bowl, sprinkle the reserved bacon pieces on top, and serve warm or at room temperature. The salad tastes best the same day but can be chilled and served cold the next day.