Best recipes for leftovers: Crisp potato salad with saffron, salad onions and chives recipePosted by Fiona Nevile in Leftovers, Vegetarian | 8 comments
Danny and I are not Salad People. I don’t know quite what Salad People are – I imagine them chomping quinoa and feeling rather smug about their bowel movements. We tried quinoa once.
This summer I have been seducing D with salads and dressings that have made this meat and two veg man finally throw down his fork and rush for the salad seed section of the garden centre.
This salad was an experiment that turned out to be a bit of a winner. I’ve been playing with saffron quite a lot over the past couple of months. I decided to slice some waxy leftover potatoes and fry them very slowly in just olive oil and saffron. Waxy potatoes are perfect for this dish as they stay intact in the frying pan. The secret is low heat and only turn the spuds when they no longer stick to the pan (after about ten minutes).
The result was superb but fairly rich. A perfect side dish. It was accompanied by a large Crudités salad, fresh from the kitchen garden – Iceburg lettuce, raw courgettes, cauliflower and baby broad beans. And a few slices of cold organic St Clement’s Chicken.
Crisp potato salad with saffron, salad onions and chives recipe
- 8 – 10 small waxy leftover potatoes sliced into 1 cm rings
- 2 tbsp of olive oil
- Large pinch of saffron
- 3 salad onions
- 1 heaped tsp of chopped fresh chives
- 2-3 tbsp of decent mayonnaise with a tiny dash of French mustard
- Heat the olive oil gently in a large sauté pan.
- Add saffron and the sliced potatoes. Let the potatoes sit still for about ten minutes until they no longer stick and then turn them carefully over.
- Meanwhile chop the salad onions and the chives and prepare the mayonnaise.
- When the potatoes are crisp remove them from the pan using a slotted spoon and drain them on some kitchen roll.
- Toss them in the mayonnaise sprinkle with the onions and chives and serve.
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