Saffron Potato Salad
This potato salad recipe is adapted from a Spanish version I found. It is very good and a nice change from the usual American potato salad. I like to use half sour cream for the mayonnaise in this kind of salad. I think it mellows the flavor, but you can use all mayonnaise. Saffron is very expensive, but a little goes a long way, so purchase in the smallest amount possible unless you use it more often. It adds a subtle flavor and beautiful yellow tint to the salad. It can be found in most grocery stores and Internet sources. However, it can be omitted. The taste and color will be different but there is still plenty of flavor from the other ingredients.
- 1/4 cup red wine vinegar
- 1 scant tablespoon honey
- 1 pinch saffron threads
- 1/2 cup mayonnaise (can use reduced fat or canola)
- 1/2 cup sour cream (can use reduced fat)
- 2 large cloves garlic, minced
- Salt and pepper to taste
- 1/2 cup diced onions
- 2 pounds white potatoes, scrubbed or peeled
- 1 tablespoon chopped fresh thyme (or 1 teaspoon dried)
- 2 tablespoons chopped fresh parsley (or 2 teaspoons dried)
Combine the vinegar, honey and saffron in a small saucepan over high heat. Heat just until boiling. Remove and allow to cool to room temperature. Combine the mayonnaise, sour cream and garlic. Mix with cooled saffron mixture. Season with salt and pepper.
Cook the potatoes in lightly salted water until tender. Drain, cut into desired pieces, about 3/4-inch cubes. While the potatoes are still hot, add the onions, thyme and parsley. Let cool slightly, then add the mayonnaise mixture and combine thoroughly. Taste for seasoning. Let stand for at least 30 minutes at room temperature before serving.
Notes: Salad can be made ahead, refrigerated, then brought to room temperature before serving. Leftovers can be refrigerated for up to three days.