Recipe courtesy of Tyler Florence
Show: Food 911
Total:
1 hr 20 min
Active:
30 min
Yield:
8 servings
Level:
Intermediate

Ingredients

Directions

Combine mayonnaise, saffron liquid and lemon juice thoroughly in a food processor; season, to taste, with salt and pepper. The mayonnaise will turn a beautiful yellow color and should be somewhat thin to combine smoothly with the potato mixture.

Cook the potatoes in a large pot of boiling salted water until fork tender, about 30 minutes. Drain potatoes well in a colander. Heat oil in a skillet until almost smoking. Saute the onion and chiles. Add the potatoes and fry until the edges are crispy and brown. Transfer to a mixing bowl. Add ham, and peas and parsley; toss lightly to combine.

Gently fold the saffron mayonnaise into the potato salad, taking care not to break up the cubes.

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