Warm Saffron Potatoes with Serrano Ham and Sweet Peas

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  • Level: Intermediate
  • Total: 1 hr 20 min
  • Prep: 30 min
  • Cook: 50 min
  • Yield: 8 servings
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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


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


  1. 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.
  2. 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.
  3. Gently fold the saffron mayonnaise into the potato salad, taking care not to break up the cubes.