Saffron Potato Salad
Celia Brooks Brown
This luscious creamy dressing, radiant with musky saffron, turns a potato salad into a decadent experience. Serve it as part of a salad feast, with Puy lentils dressed in lemon juice, onion and herbs, and a big green leaf salad with a sweet-sour vinaigrette.
1 kg / 21/4 lb baby new potatoes (Jersey Royals if available), scrubbed
4 spring onions, chopped
3 tbsp capers
125g / 5 oz crème fraîche
125g / 5 oz yoghurt
1 tsp grated lemon zest
½ tsp saffron threads, soaked in 1 tsp of hot water
salt and pepper
snipped chives to garnish
Boil the potatoes until just tender, drain and let cool completely.
To make the dressing, combine all the remaining ingredients except the chives and mix thoroughly.
Stir the dressing through the potatoes and leave for a while in the fridge to allow the flavours to develop and to infuse the saffron.
Serve sprinkled with snipped chives.
(c) Celia Brooks Brown 2011
From her book New Vegetarian, published by Ryland, Peters and Small in 2001
Author: Celia Brooks Brown Email: firstname.lastname@example.org