Spanish-Style Potato Salad with Saffron-Aioli Dressing

Name: Spanish-Style Potato Salad with Saffron-Aioli Dressing
Yield: serves 6 as a side dish
Ingredients: 8 unpeeled red potatoes; Olive oil, for brushing; 2 tablespoons chopped fresh oregano leaves; 2 tablespoons fresh thyme leaves; Coarse sea salt, for sprinkling; 1 to 1 1/2 cups Saffron-Aioli Dressing (recipe follows); 1 tablespoon chopped fresh flat-leaf parsley; 1 tablespoon finely chopped green onion; Small pinch (about 20 strands) of saffron threads; 1 1/2 tablespoons warm water; 2 large egg yolks; 1 large clove garlic, minced; 1/4 teaspoon salt; 3/4 cup extra-virgin olive oil; 2 teaspoons freshly squeezed lemon juice; Freshly ground black pepper; (makes about 1 1/2 cups)

January 24, 2012

Who doesn’t love crispy, salty potatoes? This simple Spanish-influenced dish is a fine accompaniment to grilled fish. The saffron-scented aioli dressing is also wonderful tossed with pasta or on other seasonal vegetables. This dish is even more stunning when made with Peruvian purple potatoes.

Recipe notes

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