Summer Potato Salad With Saffron & Garlic Mayo

Summer Potato Salad With Saffron & Garlic Mayo

DATE: September 21, 2022
  • diet
  • dinner
  • meal type
Summer just is not summer without potato salad. So what makes this version so unique? Just a drizzle of this amazing homemade saffron mayonnaise will make you say,”wow!” It’s fresh and bright with our Healthy On You® Saffron and Winding Road saffron sea salt and has a lemony zing that brightens up the vegetables. You can use the leftovers to spice up anything you would normally use regular mayonnaise for like deviled eggs and crab cakes-absolutely!
  • Time: 45min
  • Serves: 4
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Featured product

Saffron and Winding Road

Saffron and Winding Road

Saffron Sea Salt
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FOR THE POTATO SALAD

  • 1 lb. fingerling potatoes, slice in half lengthwise
  • ½ lb French green beans
  • 1 tbsp olive oil
  • ½ cup shredded cabbage
  • 2 whole radishes, thinly sliced
  • Fresh herbs like dill or parsley
  • Healthy On You® Saffron and Winding Road saffron sea salt

FOR THE SAFFRON & GARLIC MAYO

  • 3 egg yolks
  • 2 pinches of saffron, broken into small bits
  • 1 clove garlic, minced
  • 2 tbsp fresh lemon juice
  • ⅛ tbsp Healthy On You® Saffron and Winding Road saffron sea salt
  • 1 cup flavorless oil (canola or grapeseed)

Directions

MAKE THE POTATO SALAD

  1. Preheat the oven to 375 F°. Prepare a 9x13 baking sheet with parchment paper and set it aside.
  2. In a large bowl, add the fingerling potatoes and toss with the olive oil. Season with the Saffron Sea Salt. Spread them evenly on the baking sheet and bake for 20-25 minutes until golden brown and soft. Remove from oven and set aside.
  3. While the fingerling potatoes bake, rinse, and trim the beans. Cut the long ones in half. Using a steamer, steam the beans for 3-5 minutes being careful not to overcook. Remove from the heat and set aside.

MAKE THE SAFFRON & GARLIC MAYO

  1. Prepare the saffron: In a small glass container, add the saffron to 2 tbsp of hot water and gently stir with a small spoon. Set aside and allow the saffron's orange/yellow color to permeate the water.
  2. Use a food processor to make the mayo: Add the egg yolks, saffron with the liquid, garlic and lemon juice to the bowl. Process for 20 seconds. While still processing, remove the small opening on top and begin to steadily drip in the olive oil. Do this for the first ½ cup of oil. The mixture should come together into a smooth consistency.
  3. Add the second ½ cup of oil in a steady light stream until it's all in the mayonnaise. Add the Saffron Sea Salt and process for 10 additional seconds. Taste and adjust the salt if needed. Store the fresh mayo in a mason jar and keep refrigerated.

PUT THE SALAD TOGETHER

  1. In a serving bowl, add the potatoes and the string beans and toss well. Add the cabbage and sliced radishes. Drizzle with 1-2 tbsps of the saffron mayo and garnish with fresh dill or parsley. Enjoy!

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