Warm Saffron Potatoes with Serrano Ham and Sweet Peas

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

  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.

Let's Get Cooking!

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MICHELE R.

I like the flavor of the saffron mayo and also I'm a fan of potatoes combined with ham (as Spanish Serrano here) and peas.  But I prefer this combination served chilled, like a potato salad, not hot given the mayo dressing.   Different strokes for different taste buds.   But those taste issues aside, the problems with this recipe as published are two fold.  First, at 30 minutes cook time for the 1" potato cubes, you'd have a mushy mess.  They will be done in far less time.  Check them at 10 minutes and go from there.  Remember they'll continue to cook from residual heat and you're also going to pan saute them which will cook them a little more.  Second, the amount of may specified is way too much.  Start slow, you can always add more to taste.  The leftover mayo can be used for lots of other things, like to make devilled eggs, dress pasta or rice or shrimp salads, a sandwich spread...it won't be wasted.   I'm a fan of Tyler Florence's recipes for their ease and reliability for tasty outcome.  But this one needed a bit of editing work, I think.

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