Saffron Potato Salad Recipes

LOBSTER SALAD WITH SAFFRON POTATOES AND CRISPY LEEKS

Steps:

• Cook lobster in boiling water for 3 1/2 minutes. Remove from water and set aside to cool.
• To make vinaigrette, in a deep bowl mix together sherry vinegar, olive oil, truffle oil, and salt and pepper, to taste.
• Heat 1/4-inch of oil in a deep saute pan to 350 degrees F.
• To prepare the leeks, boil in water for 1 minute. Dry the leeks completely then fry them in the oil until crispy. Remove from pan immediately, drain on a paper towel lined plate and set aside.
• To prepare the potato, peel in a cylindrical shape. Bring a saucepan of salted water to a boil. Add a pinch of saffron. Add the potato and cook until fork tender, about 20 minutes. Drain and set aside.
• Slice the potato into 5 (1/2-inch thick) medallions. Place in a bowl with shallots, 1/2 of the chives and 2 to 3 tablespoons of the vinaigrette. Add the truffle. Toss potatoes with the vinaigrette a few times to marinate. Place potatoes in the center of a plate.
• Shell the lobster and cut the meat into 1/2-inch medallions. Place the lobster in a bowl and toss with 3 to 4 tablespoons of vinaigrette. Heat lobster by placing the bowl in hot water for approximately 1 minute. Place lobster on top of potatoes. Place leeks on top of lobster. Finish the plate with a pinch of lobster roe and the rest of the chopped chives.

SPICY SAFFRON POTATO SALAD

Steps:

• Bring a large pot of salted water to a boil over medium heat. Add the potatoes and cook until tender, 12 to 15 minutes.
• Meanwhile add saffron and turmeric to small pot with chicken stock and bring to a boil, over medium heat. Reduce the heat and simmer to reduce the stock by half, about 10 minutes.
• Put the peas in a bowl with the chile pepper and the scallions and allow the peas to defrost.
• While the stock reduces, toast the seeds, over medium-low heat, in a small skillet until fragrant, about 2 minutes. (Cook's Note: I use seeds or cumin and coriander because I keep them on hand for marinades. You can substitute 1/2 teaspoon ground spice of each if you prefer.)
• Drain the potatoes well and add them to the bowl with the peas. Pour in the stock while the potatoes are hot. Sprinkle with the seeds and dress with the lemon juice and extra-virgin olive oil, 3 turns of the bowl. Toss to combine, season with salt, to taste, and serve.

THE ORIGINAL POTATO SALAD

Steps:

• Combine the first 5 ingredients.
• Stir in remaining ingredients.
• Cover& chill.

SAFFRON POTATOES

Steps:

• Crumble saffron threads into water.
• Peel potatoes and cut crosswise into 3/4-inch-thick slices. Rinse potatoes well and pat dry between paper towels.
• Heat butter in a 12-inch nonstick skillet over moderately high heat until foam subsides, then brown potatoes in 1 layer, turning over carefully, about 4 minutes per side. Add saffron-infused water, salt, and pepper and briskly simmer, uncovered, over moderate heat 5 minutes. Reduce heat to moderately low and simmer until potatoes are tender and water is evaporated, about 15 to 20 minutes more.

POTATO SALAD

Steps:

• Put potatoes in a large pot of salted water; bring to a boil. Cook until just tender, 20 to 25 minutes. Drain; let cool.
• Stir together mayonnaise, lemon juice, mustard, and dill; season with salt and pepper. Peel potatoes; cut into 1-inch chunks. Fold into mayonnaise mixture. Fold in celery, onion, scallions, and eggs (reserving some scallions for garnish). Refrigerate, covered, until ready to serve.

SOUTHERN POTATO SALAD

Steps:

• Place potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until tender, 10-15 minutes. Drain; refrigerate until cold. Add eggs, onions and pickles; toss well. Stir in mustard, celery seed and mayonnaise. Season with salt and pepper; mix well. Refrigerate until serving.

BUTTERY SAFFRON POTATOES

Steps:

• crumble saffron into water.
• heat butter in a skillet, then brown potatoes in 1 layer, turning over after 5 minutes.
• add water, salt,& pepper and simmer at medium, uncovered for 5 minutes.
• reduce heat to low and simmer 15-20 minutes more until water is evaporated.

SAFFRON MASH POTATOES

Steps:

• Bring chicken stock, potatoes, garlic, and saffron to a boil in a large pot; cover and simmer until potatoes are tender, about 20 minutes. Drain potatoes and return to the pot; reserve cooking stock for another use, if desired. Add milk, olive oil, salt, and black pepper to potatoes. Mash potatoes with a potato masher until smooth.