Spanish Potato Salad – A Detailed recipe cooking. 
Time: 1 hour. 15 minutes. Difficulty: easy Servings: 4 Measured containers are used in recipes volume: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cups (st.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (Art.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 900 gr. young potatoes
- 1 coarsely chopped large tomato
- 1/4 Art. red wine vinegar
- 1 tbsp. l honey
- 1 pinch saffron stigma
- 1 tbsp. mayonnaise
- 1 tbsp. l chopped garlic
- Salt and ground black pepper
- 1/2 tbsp. diced onions
- 1 tbsp. l finely chopped fresh thyme
- 1/4 Art. coarsely chopped parsley
Recipes with similar ingredients: potatoes, tomatoes, onions, garlic, wine vinegar, mayonnaise, saffron, thyme, parsley, honey
Recipe preparation:
- In a small saucepan, mix vinegar, honey and saffron. Bring the mixture to a boil over high heat, immediately remove from heat and let cool to room temperature. In a medium-sized bowl, mix mayonnaise and garlic with saffron mixture, salt and pepper over to taste.
- Boil potatoes until soft in a large boiling pot salted water. Drain and cut the tubers in circles 1 cm thick. Fold them in a large serving bowl and immediately mix with mayonnaise dressing, tomatoes, onions, thyme and parsley. Salt and pepper to taste.
