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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By c.ferrari
on November 18, 2011
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Tasty, but directions need a lot of clarification, and some switching--russet potatoes in 1-inch cubes begin disintegrating after they've boiled 10-15 minutes--earlier commenter laid this out. I thought the mayonnaise called for was about twice as much as needed. I also sauteed the ham and peas in the pan for 3-4 minutes, after taking out the potatoes and onions, to eliminate the strips of ham fat. But the flavors were great.
By pinktoona_5388142
St. Peterbsurg, FL
on September 07, 2006
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I purchased a small amout of saffron a couple off weeks ago & have been trying all kinds of recipes with it. This is one of my favorites. I like the variation of using peas & ham. This is going to be my version of potato salad at future gatherings! You've done it again Tyler! Keep up the good work!
By naobarger_4716228
Alice, TX
on January 13, 2006
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I tried this a few months ago, and forgot how to make it. I came on line to look it up, and thought I'd rate it while I was here. It tastes great the next day after you make it.
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