Spanish Potato Salad

Recipe Ingredients

1/4 cup	59ml	Red wine vinegar
1 tablespoon	15ml	Honey
1		Saffron threads
1 cup	237ml	Good-quality mayonnaise
1 tablespoon	15ml	Minced garlic
		Salt - to taste
		Freshly-ground black pepper - to taste
2 lbs	908g / 32oz	New potatoes
1 lb	454g / 16oz	Tomato - coarsely chopped (large)
1/2 cup	31g / 1.1oz	Finely-diced Spanish onion
1 tablespoon	15ml	Finely-chopped fresh thyme
1/4 cup	10g / 0.4oz	Coarsely-chopped flat-leaf parsley

Recipe Instructions

Combine the vinegar, honey and saffron in a small pot. Bring to a boil over high heat; immediately remove from the heat and let sit until cool to room temperature.

Combine the mayonnaise and garlic with the saffron mixture in a medium mixing bowl and season to taste with salt and pepper.

Cook the potatoes in a large pot of boiling, salted water until tender. Drain and slice 1/2-inch thick. Place in a large serving bowl and immediately fold in the mayonnaise mixture, tomatoes, onion, thyme and parsley. Season to taste with salt and pepper.

This recipe yields 4 servings.

Source:
HOT OFF THE GRILL with Bobby Flay - (Show # HG-1A02) - from the TV - FOOD NETWORK

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