I have a few posts planned for you these next few weeks while I'm away, like this spring/summer side dish I made before leaving New York.  I'm a fan of potato salad but more so interested in putting a twist on the dish since the usual potato salad tends to be rather mundane.  Pesto add depth and flavor, and most importantly is easy to make.  And since you can make pesto out of just about anything, and I've found that wild ramps are by far my favorite, I decided to add it to this salad that could be served hot or cold, and in large or small portions.

+BLOVIN’+

Wild Ramp Pesto Potato Salad with Green Beans serves 4 Ingredients 2 pound of small red-skinned potatoes, quartered 1/4 pound green beans, cut in half 1 bunch of wild ramps, trimmed 2 sprigs oregano 1/4 cup olive oil 1/3 cup pine nuts (substitutes: almonds) parmesan cheese to taste (substitutes Gruyère) salt and freshly ground pepper to taste

Tools food processor or mortar and pestle medium-large pot

Directions - Bring a large pot of water to boil.  Blanch ramps and oregano by adding it to water for 30 seconds then fish them out with a skimmer/ tongs and immediately giving it an ice cold bath.  Strain, and let dry on a paper towel; set aside. - Salt the same pot of water, add potatoes and cook until tender  (5-7 minutes -- if you're making a larger portion, I'd recommend up to do 10 minutes).  Add beans and cook for about 2-3 minutes longer.  Drain and set potatoes and beans aside in a large bowl. - Using either a food processor (OR a mortar and pestle), purée ramps along with oregano, nuts, and enough olive oil to add moisture to the mix.  Season pesto with salt and pepper, then toss mix with potatoes/ beans.  Add salt/ pepper, then grate some fresh parmesan over the dish before serving.