Warm Saffron Potatoes with Serrano Ham and Sweet Peas

Total Time:
1 hr 20 min
Prep:
30 min
Cook:
50 min

Yield:
8 servings
Level:
Intermediate

Ingredients
  • 2 cups good quality mayonnaise
  • Pinch saffron threads, steeped in 1 tablespoon hot water
  • 1 lemon, juiced
  • 2 pounds baking potatoes, like russets, peeled and cubed
  • Kosher salt
  • Pepper
  • 3 tablespoons olive oil
  • 1 Spanish onion, diced
  • 1 red chile, diced
  • 1 cup chopped Serrano ham
  • 1 cup sweet peas, frozen and thawed
  • 1/4 cup chopped flat-leaf parsley
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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