Warm Potato Salad with Ramps and Bacon

Ingredients

• 2 slices bacon cut into 1/2-inch pieces
• 0.3 teaspoon pepper black freshly ground
• 1.5 tablespoons dijon mustard 
• 1.5 pounds new potatoes 
• 3 tablespoons olive oil extra-virgin
• 1 cup radishes thinly sliced ( 8 radishes)
• 10  ramps 
• 0.3 teaspoon salt 
• 3 tablespoons water 
• 2 tablespoons citrus champagne vinegar 

Equipment

• bowl
• frying pan
• oven
• whisk
• baking pan
• aluminum foil
• slotted spoon

Directions

1. Preheat oven to 37
2. Place potatoes in a 13 x 9-inch glass or ceramic baking dish, and drizzle with 3 tablespoons water. Cover with foil and bake at 375 for 45 minutes or until tender.
3. Remove the foil, and cool for 15 minutes. Halve potatoes.
4. 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.
5. Remove bacon from pan using a slotted spoon, reserving drippings in pan. Increase heat to medium-high.
6. Place potatoes cut sides down in pan; cook for 5 minutes or until golden brown.
7. Place potatoes in a medium bowl.
8. Remove and discard roots and outer leaves from ramps; rinse and drain ramps. Pat ramps dry. Thinly slice bulb ends and leaves crosswise to measure 1/2 cup.
9. Add the ramps, bacon, and radishes to potatoes.
10. Drizzle dressing over potato mixture, and sprinkle with salt and pepper. Toss.