First Friday of the month at 5p.m.
KFCF, 88.1 FM Fresno
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Adapted from foodnetwork.com
2 Tbls. red wine vinegar
1/2 Tbls. honey
1 pinch saffron threads
1/2 cup good quality mayonnaise
1/2 Tbls. minced garlic
1/2 Tbls. finely chopped fresh thyme (1 tsp dried leaves)
salt and freshly ground pepper
1 lb. Red Potatoes
1 Roma Tomato, coarsely chopped
1/4 cup finely diced yellow onion
2 Tbls. coarsely chopped parsley
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. Combine mayonnaise and garlic with the saffron mixture in a medium mixing bowl and season to taste with salt and pepper. Cook potatoes in a large pot of boiling, salted water until tender. Drain and slice 1/2-inch thick. Place in a large serving bowl and immediately fold in the mayonnaise mixture, tomatoes, onion, thyme and parsley. Season to taste with salt and pepper.