Warm Saffron Potatoes with Serrano Ham and Sweet Peas
- Level: Intermediate
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 596
- Total Fat
- 51
- Saturated Fat
- 8
- Carbohydrates
- 26
- Dietary Fiber
- 3
- Sugar
- 3
- Protein
- 9
- Cholesterol
- 35
- Sodium
- 814
- Total: 1 hr 20 min
- Prep: 30 min
- Cook: 50 min
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.