Ramp Potatoes 5 large potatoes, peeled and sliced 2 Tbsp. bacon drippings 6 ramps, thinly sliced 5 slices bacon, chopped Salt and ground black pepper to taste Place potatoes into large pot, cover with salted water and bring to a boil. Reduce heat to medium-low and simmer until potatoes begin to soften- about 10 minutes; drain. Heat bacon drippings in large skillet over medium heat; cook and stir potatoes in hot drippings until golden brown, about 15 minutes. Stir ramps and bacon in with the potatoes; season with salt and pepper. Continue cooking until ramps are soft, about 5 minutes. Ramp Mayonnaise 1 large egg 2 large egg yolks 1 tsp. Dijon mustard Salt to taste 3/4 cup light olive oil 2 Tbsp. extra-virgin olive oil 2 Tbsp. freshly-squeezed lemon juice, or more to taste Minced ramps, to taste Combine egg and egg yolks and process in a food processor. Slowly pour in light olive oil and extra virgin olive oil until mixture becomes thick and creamy. Add lemon juice and salt. Transfer mayonnaise to a small bowl and stir in ramps. Spoon into jar and refrigerate until serving. Recipes courtesy of The Market Bulletin, May 2021
