Spanish potato salad
4 servings
Ingredients
Quantity | Ingredient | |
---|---|---|
¼ | cup | Red wine vinegar |
1 | tablespoon | Honey |
1 | pinch | Saffron threads |
1 | cup | Good quality mayonnaise |
1 | tablespoon | Minced garlic |
Salt and freshly ground | ||
Pepper | ||
2 | pounds | New potatoes |
1 | large | Tomato, coarsely chopped |
½ | cup | Finely diced Spanish onion |
1 | tablespoon | Finely chopped fresh thyme |
¼ | cup | Coarsely chopped flatleaf |
Parsley |
Directions
Combine the vinegar, honey and saffron in a small pot. Bring to a boil over high heat; immediately remove from the heat and let sit until cool to room temperature. Combine the mayonnaise and garlic with the saffron mixture in a medium mixing bowl and season to taste with salt and pepper.
Cook the potatoes in a large pot of boiling, salted water until tender. Drain and slice ½-inch thick. Place in a large serving bowl and immediately fold in the mayonnaise mixture, tomatoes, onion, thyme and parsley. Season to taste with salt and pepper.
Yield: 4 servings
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