Spanish potato salad

Yield: 4 servings

Measure Ingredient
¼ cup Red wine vinegar
1 tablespoon Honey
1 pinch Saffron threads
1 cup Good quality mayonnaise
1 tablespoon Minced garlic
\N \N Salt and freshly ground
\N \N 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
\N \N Parsley

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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