Warm Saffron Potatoes With Serrano Ham And Sweet Peas

Recipe Ingredients

2 cups	474ml	Good quality mayonnaise
1		Saffron threads - steeped in
1 tablespoon	15ml	Hot water
1		Lemon - juiced
2 lbs	908g / 32oz	Baking potatoes, like russets - peeled, cubed
		Kosher salt - to taste
		Freshly-ground black pepper - to taste
3 tablespoons	45ml	Olive oil
1		Spanish onion - diced
1		Red chile - diced
1 cup	146g / 5.1oz	Chopped Serrano ham
1 cup	237ml	Sweet peas - frozen and thawed
1/4 cup	10g / 0.4oz	Chopped flat-leaf parsley

Recipe Instructions

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.

This recipe yields 8 servings.

Source:
FOOD 911 with Tyler Florence - (Show # FO-1C10) - from the TV FOOD NETWORK

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