Saffron Fingerling Potato Salad with Mixed Greens and Tomatoes
- TOTAL TIME: 30 MIN
- SERVINGS: 4
Michael Anthony (an F&W Best New Chef 2002) includes just a few coins of tender, saffron-flavored fingerling potatoes in his 50-ingredient warm vegetable salad. Grace Parisi reimagines those fingerlings for this light, fresh take on a potato salad, tossed with fennel, tomatoes and plenty of greens.
- 3/4 pound fingerling potatoes, cut into 1/3-inch-thick coins
- 1/4 cup extra-virgin olive oil
- 1 garlic clove, thinly sliced
- Pinch of saffron threads, crumbled
- Salt and freshly ground pepper
- 2 tablespoons mayonnaise
- 2 tablespoons fresh lemon juice
- 1 pint heirloom cherry tomatoes, halved or quartered if large
- 1 small fennel bulb—tough outer layer discarded, bulb cored and finely diced
- 8 cups mixed baby greens, such as arugula and mesclun (8 ounces)
- In a medium skillet, combine the fingerling potatoes with 2 tablespoons of the olive oil, the garlic, saffron and a pinch each of salt and pepper. Add 2 cups of water to cover and simmer over moderately low heat until the potatoes are tender, about 12 minutes. Drain and let cool slightly. Discard the garlic.
- In a large bowl, whisk the mayonnaise with the lemon juice and the remaining 2 tablespoons of olive oil; season with salt and pepper. Add the potatoes, tomatoes and diced fennel and toss. Add the mixed baby greens, season with salt and pepper and toss again. Serve right away.
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