SAFFRON POTATO SALAD

SERVES 4

This is adapted from a Spanish Potato Salad. It is very good and a nice change from an American-style mayonnaise based potato salad. I like to use half sour cream for the mayonnaise in this kind of salad. I think it mellows the taste, but you could use all mayonnaise. If saffron is difficult to find, omit it. I purchase mine from a spice catalog.

INGREDIENTS

1/4 cup red wine vinegar

1 scant tablespoon honey

1 pinch saffron threads

1/2 cup mayonnaise

1/2 cup sour cream (I use reduced-fat)

2 large cloves garlic, minced

Salt and pepper to taste

1/2 cup diced onion

2 pounds white potatoes (peeled or unpeeled, as desired)

1 tablespoon chopped fresh thyme (or 1 teaspoon dried)

3 tablespoons chopped fresh parsley (or 2 teaspoons dried)

Combine the vinegar, honey and saffron in a small microwave-safe bowl. Heat in the microwave on high until boiling, about 1 minute. 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. Add the mayonnaise mixture and combine thoroughly. Taste for seasoning. Let stand for at least 30 minutes at room temperature before serving.

Note: If desired, add some diced fresh tomato to the salad.

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