Roasted Potato, Sunchoke, and Asparagus Salad with Ramps

October  4, 2022
3 Ratings
  • Serves 6 to 8
Author Notes

A standout roasted potato salad for spring featuring sunchokes, asparagus, and ramps. —Elizabeth Stark

What You'll Need
  • For the dressing:
  • 2 ramps, minced (about 3 tablespoons)
  • 1 large clove garlic, smashed and minced
  • 2 oil-packed anchovy fillets, drained of excess oil and finely minced (about 1 tablespoon)
  • 2 tablespoons freshly squeezed lemon juice
  • 1 pinch sea salt
  • 1 pinch ground black pepper
  • 1/4 cup mayonnaise
  • For the roasted vegetables:
  • 6 new red potatoes, scrubbed and cut into 3/4-inch cubes
  • 1 lemon, 1 teaspoon zest reserved and halved
  • 6 medium-sized sunchokes (also known as Jerusalem artichokes)
  • 2 1/2 teaspoons sea salt, plus more to taste
  • 1/2 teaspoon ground black pepper, plus more to taste
  • 3 tablespoons extra-virgin olive oil, divided
  • 1 bunch asparagus
  • 1/4 cup minced herbs (such as ramp greens, chives, parsley, oregano, tarragon, or thyme)
  1. In a small bowl, whisk to combine the ramps, garlic, minced anchovies, lemon juice, and a big pinch each sea salt and pepper. Gradually whisk in the mayonnaise. Cover bowl and chill for an hour or longer.
  2. Preheat oven to 450° F. Set a large rimmed baking sheet in the oven to preheat as well.
  3. Set potato cubes in stock pot filled with cold water. Rinse and drain twice. Fill pot with water again and add juice from half a lemon.
  4. With the remaining lemon half handy, peel the sunchokes, then rub each one all over with lemon. Slice into 3/4-inch cubes, tossing cut pieces with more lemon juice as you go, and place them in the stock pot with the potatoes as you finish.
  5. Set stock pot over high heat and bring to a boil. Add 2 teaspoons sea salt. Once water comes to a boil, cook root vegetables for 1 minute. Drain. Toss with 2 tablespoons olive oil and 1/2 teaspoon each sea salt and pepper. Remove hot baking sheet from the oven and spread root vegetables over top. Roast for 15 minutes, carefully flip each sunchoke and potato, and then roast for another 15 to 20 minutes, or until vegetables are a deep golden brown.
  6. Meanwhile, prep the asparagus. Rinse spears well and pat dry. Snap off woody ends (roughly the bottom third) and slice diagonally into 2 or 3-inch sections. Toss with the remaining 1 tablespoon olive oil, 1 teaspoon reserved lemon zest, sea salt, and pepper. Spread on a large rimmed baking sheet. Roast asparagus, shaking pan once halfway through, for 12 to 17 minutes, or until asparagus is tender and the edges have browned.
  7. Cool vegetables for 10 minutes, then toss with several tablespoons dressing, minced herbs, and salt and pepper to taste. Serve right away.

See what other Food52ers are saying.

  • msmely
  • LeBec Fin
    LeBec Fin
  • Anne HarrisCabrera
    Anne HarrisCabrera
  • kbobrowstrain
Elizabeth Stark, along with her husband Brian Campbell, chronicles her passion for simple, fresh recipes on the award-wining food blog Brooklyn Supper.

6 Reviews

Anne H. April 2, 2019
whats a ramp?
msmely May 19, 2019
It goes by many names but its binomial name is Allium ursinium. It's a wild-gathered allium available pretty much only in the spring and in certain regions. In some places it's been so over-foraged that it's been protected with legislation. Substitute with other alliums to your palate.
msmely May 19, 2019
Allium tricoccum, I made a mistake, sadly I can't delete or edit my previous comment...
msmely March 26, 2018
I didn't see a strong need to do the 1 minute par boil so I skipped it and things turned out just fine. Tossed the sunchokes and potatoes in some lemon juice as they were cut instead of soaking and then went straight in a 450F oven. Didn't have any asparagus on hand so I subbed in frozen haricots verts that I blanched instead of roasting, it added a nice textural contrast while we wait for asparagus to come up. (sooon) I didn't end up using all of the dressing. This was my first foray into sunchokes and I was sold. I ended up using about 240g of each sunchokes and potatoes, and 480 grams of haricots. Herbs ended up being scallion tops, parsley, and some basil.
kbobrowstrain March 24, 2016
This was delicious. I did peel the Sunchokes but it was a pain so next time I'll try not peeling them.
LeBec F. April 25, 2015
Elizabeth, this is a lovely lovely recipe, and I have one big suggestion:
Don't peel your sunchokes! There's absolutely no need. The skin is less than paper thin and has no flavor difference from the sunchoke meat itself (think carrots.) And the nutrients are concentrated in a vegetable's skin!!
Just rinse them well and you're set to go.
We grow sunchokes; they are super easy and tolerate poor soil. We mostly eat them raw, in our salads, but also roasted. Yay sunchokes! Native to NE No.America.