A recipe for a warm potato salad found on gilde.no
Potato salad is always best if you mix the potatoes and the dressing, in this case with ramsoms, while the potatoes are still hot. But you can also use the leftover potatoes.
1 kg [2,2 lb] potatoes (best when still hot)
2-3 tsp ramson puree or 1 tsp finely chopped chives
1/2 onion in thin slices
2 tablespoons sweet apple vinegar
3 tablespoons cold pressed rapeseed oil
100 g [3,5 oz] cured ham
 Cook potatoes as you usually do – time depends on size, but about 20 minutes is usually enough. Pour off the water and steam the potatoes for a few minutes.
 Lift them out one by one. Cut the potatoes into smaller pieces – around 2,5 cm / 1 inch – and place them in a bowl.
 Mix together potatoes, ramson puree, onions, vinegar and rapeseed oil and mix with the potatoes. Peel and chop the apples and mix them in too. Cut the cured ham into smaller pieces. Turn them into the potato salad just before serving.