Serves: 4 – 6 as a side

This is another Bobby Flay recipe and is a great and very colourful – thanks to the saffron, tomato and red onion – addition to my repertoire of potato salads.

I served it with Jamie Oliver’s spice crusted BBQ leg of lamb and it was fabulous.

Ingredients

¼ c red wine vinegar
1 tbsp honey
1 pinch saffron threads
1 c good cup quality egg mayonnaise
1 tbsp minced garlic
Salt and freshly ground pepper
1kg new potatoes
1 large tomato
½ c finely diced Spanish onion
1 tbsp chopped fresh thyme
¼ c coarsely chopped flatleaf parsley

Method

1. Combine the vinegar, honey and saffron in a small pot. Bring to a boil over a high heat and immediate remove from the heat and let cool to room temperature.
2. Combine the mayonnaise and garlic with the saffron mixture in a medium mixing bowl and season to taste with salt and pepper.
3. Cook the potatoes in a large pot of boiling, salted water until tender. Drain and slice 1cm thick. Place in a large serving bowl and immediately fold in the mayonnaise mixture, tomatoes, onion, thyme and parsley. Season again and enjoy!