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Cold Sides

Saffron Mayo Potato Salad

2 servings
European Cold Cuisine

This Saffron Mayo Potato Salad takes a classic dish to the next level! Small cubed potatoes are perfectly cooked and tossed with creamy, homemade saffron mayo, red onions, and a touch of parsley for freshness. The golden saffron water is added at the end for a burst of color and...

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... aroma, creating a luxurious salad that’s perfect for any occasion.

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The Headless Chef The Headless Chef Resident Chef
January 22, 2025
Saffron Mayo Potato Salad on the tray on the white surface, side shot
  • 20 min.
  • 35 min.
  • 1/5
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Ingredients:

Vegetables:

Saffrom Mayo:

Tools:

Directions:

1. Cook the Potatoes:

Let’s start by preparing the Saffron Mayo Potato Salad.

  • Boil the cubed potatoes in salted water until tender but not mushy.
  • Drain and let cool.

2. Prepare the Saffron Water:

  • Soak the saffron threads in warm water for 5 minutes to release their vibrant color and aroma.

3. Make the Saffron Mayo:

  • In a small measuring pitcher or tall mixing container, add the egg, olive oil, salt, pepper, mustard, and lemon juice.
  • Blend with an immersion blender until the mixture emulsifies into a creamy mayo.
  • Add in the saffron water at the end for a golden hue and aromatic finish.

4. Assemble the Salad:

  • In a large bowl, combine the cooked potatoes, diced red onion, and parsley.
  • Add the saffron mayo and mix gently to coat the potatoes evenly.

5. Serve the Saffron Mayo Potato Salad:

  • Serve chilled or at room temperature, garnished with a sprinkle of saffron threads.
About the Author:
The Headless ChefResident Chef
# 2
  • Published Recipes: 29
  • Av. Recipe Evaluation:
  • Location: Wellington, New Zealand
  • Member since: 2024-09-10
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