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Saffron Potatoes - With Orange Segments And Pickled Walnuts

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Ingredients

Large pinch of saffron strands
300 g/11 oz waxy new potatoes
2-3 sweet pickled walnuts, sliced
bunch spring onions, sliced on the diagonal
1 orange, segmented without pith or skin
1 tablespoon hazelnut oil
Baby salad leaves
2 small heads of chicory, quartered
2 tablespoons white of leek, finely sliced

Dressing

tablespoon Dijon mustard
1 tablespoon white wine vinegar
6 tablespoons groundnut or grape seed oil
Salt and pepper

Details

Serves: 5


Method

Mix the ingredients for the dressing together and season to taste.

Simmer the saffron strands in 300 ml/10 fl oz water to infuse. Scrape the skins from the potatoes and parboil them in plenty of boiling salted water. Drain and finish cooking them in the saffron water (leaving the strands in) until it is all absorbed. While the potatoes are still warm, mix them with the dressing and leave to cool. Chill overnight if possible.

To serve, slice the potatoes into rounds, add the walnuts, spring onions, orange segments and hazelnut oil. Pile on to a plate and surround with salad leaves and chicory. Scatter the leek rings over the salad.

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