Spanish Potato Salad

Ingredients

• 0.3 cup flatleaf parsley coarsely chopped
• 1 tablespoon thyme leaves fresh finely chopped
• 1 tablespoon garlic minced
• 1 tablespoon honey 
• 1 cup mayonnaise 
• 2 pounds new potatoes 
• 0.5 cup onion diced spanish finely
• 0.3 cup red wine vinegar 
• 1 pinch saffron threads 
• 4 servings salt and pepper freshly ground
• 1 large tomatoes coarsely chopped

Equipment

• bowl
• mixing bowl
• pot

Directions

1. Combine the vinegar, honey and saffron in a small pot. Bring to a boil over high heat; immediately remove from the heat and let sit until cool to room temperature.
2. Combine the mayonnaise and garlic with the saffron mixture in a medium mixing bowl and season to taste with salt and pepper.
3. Cook the potatoes in a large pot of boiling, salted water until tender.
4. Drain and slice 1/2-inch thick.
5. Place in a large serving bowl and immediately fold in the mayonnaise mixture, tomatoes, onion, thyme and parsley. Season to taste with salt and pepper.