Ingredients

• 2 cups good quality mayonnaise
• Pinch saffron threads, steeped in 1 tablespoon hot water
• 1 lemon, juiced
• 2 pounds baking potatoes, like russets, peeled and cubed
• Kosher salt
• Pepper
• 3 tablespoons olive oil
• 1 Spanish onion, diced
• 1 red chile, diced
• 1 cup chopped Serrano ham
• 1 cup sweet peas, frozen and thawed
• 1/4 cup chopped flat-leaf parsley

Instructions

1. Combine mayonnaise, saffron liquid and lemon juice thoroughly in a food processor; season, to taste, with salt and pepper. The mayonnaise will turn a beautiful yellow color and should be somewhat thin to combine smoothly with the potato mixture.
2. Cook the potatoes in a large pot of boiling salted water until fork tender, about 30 minutes. Drain potatoes well in a colander. Heat oil in a skillet until almost smoking. Saute the onion and chiles. Add the potatoes and fry until the edges are crispy and brown. Transfer to a mixing bowl. Add ham, and peas and parsley; toss lightly to combine.
3. Gently fold the saffron mayonnaise into the potato salad, taking care not to break up the cubes.