Saffron Fingerling Potato Salad with Mixed Greens and Tomatoes

Serving Size: 4
Total Time:


  • 0.75 Pound fingerling potatoes, cut into 1/3-inch-thick coins
  • 1 small fennel bulb tough outer layer discarded, bulb cored and finely diced
  • 1 Pint heirloom cherry tomatoes, halved or quartered if large
  • 2 Tbsp fresh lemon juice
  • 2 Tbsp mayonnaise
  • salt and freshly ground black pepper
  • pinch of saffron threads, crumbled
  • 1 clove garlic, thinly sliced
  • 0.25 cup extra virgin olive oil
  • 8 cup mixed baby greens, such as arugula and mesclun 8 ounce


1. In a medium skillet, combine the fingerling potatoes with 2 tablespoons of the olive oil, the garlic, saffron and a pinch each of salt and pepper. Add 2 cups of water to cover and simmer over moderately low heat until the potatoes are tender, about 12 minutes. Drain and let cool slightly. Discard the garlic.

2. In a large bowl, whisk the mayonnaise with the lemon juice and the remaining 2 tablespoons of olive oil; season with salt and pepper. Add the potatoes, tomatoes and diced fennel and toss. Add the mixed baby greens, season with salt and pepper and toss again. Serve right away.