Place the potatoes in a large saucepan, cover the potatoes with water and add a teaspoon of salt and a pinch of white granulated sugar.

Bring the potatoes to a boil and let cook until they are soft, but still firm. They should not be mushy but you should be able to easily run a fork through them, about 20 minutes.

Drain the potatoes and peel them while they are still warm. Cut each potato into slices and place in a large bowl.

Wash and pat dry the ramps. Trim the bulbs off of the ends and cut away any excess stalks from the bottom. Trim the ends off of the bulbs.

Slice one or two of the bulbs into rings and set aside. Cut the leaves into thick strips and chop the rest of the bulbs. Reserve about two tablespoons of the ramp leaf strips for garnish. Set aside.

Add the ramp leaf strips and chopped bulbs to a food processor along with the white balsamic vinegar, sea salt, white pepper and pinch of white granulated sugar. Purée the mixture.

Add the olive oil one tablespoon at a time until everything is combined into a smooth sauce. Taste and adjust the sugar/salt ratio to your liking.

If there is too much excess liquid in the bowl with the vegetable broth marinated potatoes after soaking them, pour it off but reserve the liquid.

Toss the vegetable broth soaked potatoes with the ramp, vinegar and oil sauce.

Add more sea salt, white granulated sugar and/or white pepper to taste. Toss in the 1/3 cup of raw sunflower seeds.

If the mixture is still too dry, or the potatoes are not completely covered, mix in some more vegetable broth, one tablespoon at a time until everything is coated.

Cover the potato salad and let it stand at room temperature for 30 minutes.

Garnish with the reserved ramp leaf strips, bulb rings and the tablespoon of raw sunflower seeds before serving.