Serves 4
75 min
Spanish Potato Salad
Recipe GLPR72f916dfd4ade9
A vibrant Spanish-style potato salad featuring tender new potatoes tossed with a creamy saffron-infused dressing, fresh tomatoes, caramelized onions, and aromatic herbs. The vinegar and honey base creates a balanced, elegant flavor profile that makes this side dish perfect for warm weather entertaining.
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Ingredients
1/4 cup red wine vinegar
1 tablespoon honey
1 pinch saffron threads
1 cup mayonnaise
1 tablespoon minced garlic
Salt and freshly ground pepper to taste
2 pounds new potatoes
1 large tomato, coarsely chopped
1/2 cup finely diced Spanish onion
1 tablespoon finely chopped fresh thyme
1/4 cup coarsely chopped fresh flatleaf parsley
Directions
In a small pot, combine the red wine vinegar, honey, and saffron threads. Bring to a boil over high heat, then immediately remove from the heat. Allow the mixture to cool to room temperature, allowing the saffron to fully infuse the liquid.
Transfer the cooled saffron-vinegar mixture to a medium mixing bowl. Stir in the mayonnaise and minced garlic until well combined. Season with salt and freshly ground pepper to taste.
Fill a large pot with salted water and bring to a boil. Add the new potatoes and cook until they are tender when pierced with a fork, approximately 20-25 minutes depending on their size.
Drain the cooked potatoes and transfer to a cutting board. Once cool enough to handle, slice them into 1/2-inch thick rounds.
Place the warm sliced potatoes in a large serving bowl. Immediately fold in the saffron-mayonnaise dressing until the potatoes are evenly coated.
Gently fold in the chopped tomato, diced onion, fresh thyme, and fresh parsley. Taste and adjust the seasoning with additional salt and pepper as needed. Serve at room temperature or chilled.
