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Prep Time: 30 Minutes Cook Time: 45 Minutes |
Ready In: 75 Minutes Servings: 4 |
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From Hot Off the Grill with Bobby Flay, this is a good salad! Enjoy! Enjoyed in the West, Southwest, and Mid West! Ingredients:
1/4 cup red wine vinegar |
1 tablespoon honey |
1 pinch saffron thread |
1 cup good mayonnaise |
1 tablespoon minced garlic |
salt & freshly ground black pepper |
2 lbs new potatoes |
1/4 cup red bell pepper, chopped |
1/2 cup finely diced spanish onion |
1 tablespoon finely chopped fresh thyme |
1/4 cup coarsely chopped flat leaf parsley |
Directions:
1. Combine the vinegar, honey and saffron in a small pot. Bring to a boil over high heat; immediately remove from the heat and let sit until cool to room temperature.
2. Combine the mayonnaise and garlic with the saffron mixture in a medium mixing bowl and season to taste with salt and pepper.
3. Cook the potatoes in a large pot of boiling, salted water until tender. Drain and slice 1/2-inch thick. Place in a large serving bowl.
4. Immediately fold in the mayonnaise mixture, red bell peppers, onion, thyme and parsley. Season to taste with salt and pepper. Enjoy!
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