Spanish Potato Salad
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 616
- Total Fat
- 45
- Saturated Fat
- 7
- Carbohydrates
- 49
- Dietary Fiber
- 6
- Sugar
- 8
- Protein
- 6
- Cholesterol
- 23
- Sodium
- 862
- Total: 1 hr 15 min
- Prep: 30 min
- Cook: 45 min
Ingredients
1/4 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
1/2 cup finely diced Spanish onion
1 tablespoon finely chopped fresh thyme
1/4 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 1/2-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.