WARM SAFFRON POTATOES WITH SERRANO HAM AND SWEET PEAS

Warm Saffron Potatoes with Serrano Ham and Sweet Peas image

Provided by Tyler Florence

Time 1h20m

Yield 8 servings

Number Of Ingredients 12

Previous Next

2 cups good quality mayonnaise
Pinch saffron threads, steeped in 1 tablespoon hot water
1 lemon, juiced
2 pounds baking potatoes, like russets, peeled and cubed
Kosher salt
Pepper
3 tablespoons olive oil
1 Spanish onion, diced
1 red chile, diced
1 cup chopped Serrano ham
1 cup sweet peas, frozen and thawed
1/4 cup chopped flat-leaf parsley

Steps:

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.