Spanish-Style Potato Salad with Saffron-Aioli Dressing Recipe

Name: Spanish-Style Potato Salad with Saffron-Aioli Dressing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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)

Servings: persons

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)

1
Prepare a medium heat fire (375F) in a wood-fired grill.
2
Slice the potatoes lengthwise into 1/2-inch-thick slabs.
3
Pat dry, then brush with olive oil.
4
Sprinkle on both sides with the herbs and salt.
5
Oil the grill grids and cook the potato slices until golden and crisp, about 8 minutes on each side.
6
Transfer to a cutting board and sprinkle with sea salt.
7
Stack the slabs and cut them into 1/2-inch slices.
8
Toss with the dressing while still warm.
9
Garnish with the parsley and green onion.
10
Soak the saffron threads in the warm water in a small bowl for 20 minutes.
11
Combine the egg yolks, garlic, and salt in a deep bowl and whisk to blend.
12
You may also use a blender.
13
Very gradually add the olive oil in a very thin stream, whisking constantly until about half of the oil has been added.
14
Take care not to add the oil too quickly, or the aioli will separate.
15
Add the saffron and its soaking water, then swirl the lemon juice around in the saffron-soaking bowl to catch any remaining saffron essence.
16
Whisk the lemon juice into the aioli.
17
Add a few grinds of pepper.
18
Cover and refrigerate for at least 4 hours or up to 48 hours.

692

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 8 unpeeled red potatoes, Olive oil, for brushing, 2 tablespoons chopped fresh oregano leaves, 2 tablespoons fresh thyme leaves, and more.

Yes, Spanish-Style Potato Salad with Saffron-Aioli Dressing falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Spanish-Style Potato Salad with Saffron-Aioli Dressing

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