Saffron Fingerling Potato Salad with Mixed Greens and Tomatoes

Saffron Fingerling Potato Salad with Mixed Greens and Tomatoes
Photo by Stephanie Foley

Ingredients

  • 0.75 pound(s) fingerling potatoes
  • 8 cup(s) mixed baby greens
  • pinch(s) of saffron threads
  • 1 pint(s) heirloom cherry tomatoes
  • 1 clove(s) garlic
  • 2 tablespoon(s) mayonnaise
  • 0.25 cup(s) extra-virgin olive oil
  • + 3 more ingredients
    • 2 tablespoon(s) fresh lemon juice
    • Salt and freshly ground pepper
    • 1 small fennel bulb-tough outer layer discarded

In a medium skillet, combine the fingerling potatoes with 2 tablespoons of the olive oil, the garlic, saffron and a pinch each of salt and pepper. Add 2 cups of water to cover and simmer over moderately low heat until the potatoes are tender, about 12 minutes. Drain and let cool slightly. Discard...

View full recipe at Food & Wine

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