Saffron Fingerling Potato Salad with Mixed Greens and Tomatoes

Name: Saffron Fingerling Potato Salad with Mixed Greens and Tomatoes
Yield: 4
Ingredients: 3/4 pound fingerling potatoes, cut into 1/3-inch-thick coins; 1/4 cup extra-virgin olive oil; 1 garlic clove, thinly sliced; Pinch of saffron threads, crumbled; Salt and freshly ground pepper; 2 tablespoons mayonnaise; 2 tablespoons fresh lemon juice; 1 pint heirloom cherry tomatoes, halved or quartered if large; 1 small fennel bulb—tough outer layer discarded, bulb cored and finely diced; 8 cups mixed baby greens, such as arugula and mesclun (8 ounces)

Saffron Fingerling Potato Salad with Mixed Greens and Tomatoes was pinched from <a href="http://www.foodandwine.com/recipes/saffron-fingerling-potato-salad-with-mixed-greens-and-tomatoes" target="_blank">www.foodandwine.com.</a>

"Michael Anthony (an F&W Best New Chef 2002) includes just a few coins of tender, saffron-flavored fingerling potatoes in his 50-ingredient warm vegetable salad. Grace Parisi reimagines those fingerlings for this light, fresh take on a potato salad, tossed with fennel, tomatoes and plenty of greens. Chef Coverage from F&W Editors More Potato Salad Recipes..."

INGREDIENTS

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3/4 pound fingerling potatoes, cut into 1/3-inch-thick coins

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1/4 cup extra-virgin olive oil

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1 garlic clove, thinly sliced

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Pinch of saffron threads, crumbled

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Salt and freshly ground pepper

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2 tablespoons mayonnaise

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2 tablespoons fresh lemon juice

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1 pint heirloom cherry tomatoes, halved or quartered if large

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1 small fennel bulb—tough outer layer discarded, bulb cored and finely diced

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8 cups mixed baby greens, such as arugula and mesclun (8 ounces)

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