Ohio’s Best Potato Salad



  • 1-1/4 pound Yukon Gold potatoes
  • 5 pieces (6 ounces) thick sliced bacon
  • 10 (each 2-1/4 ounce) ramps (wild leeks), substitute any leeks, scallions or onions
  • 4 ounces baby cucumbers
  • 1/4 cup cider vinegar
  • 1/4 cup maple syrup
  • 1/4 cup canola oil
  • Salt and pepper to taste
  • Directions

    Wash potatoes, then boil in water until fork tender. Allow to thoroughly cool. Slice or dice potatoes into bite size pieces. Slice baby cucumbers into 1/4 inch rounds and add to potatoes. Roughly mince ramps and reserve. In separate bowl combine maple syrup and cider vinegar, whisk together. Continue to whisk vinegar/maple mixture and slowly stream in canola oil to form emulsified dressing, reserve. Slice bacon into 1/4 inch strips; in sauté pan render bacon until crispy, remove bacon from fat and reserve. Discard all but three tablespoons of bacon grease. Place pan and bacon fat back on medium heat.
    Add minced ramp and sweat in bacon fat until aromatic (about 45 seconds to 1 minute), season with a pinch of salt and pepper. Add sweated ramps to potato mixture. Combine dressing, potato mixture, and bacon strips; toss until evenly coated, season with salt and pepper, let sit for at least 10 minutes. Serve immediately. Serves 6.
    Note: Doesn?t hold well overnight. Make small batches in order to maintain texture and color.
    Chef: Justin McArthur
    State: Ohio
    Third Place Winner
    This seems to be a blend of cold potato salad and hot German potato salad

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