Recipe

Smokey Spanish Potato Salad With Lemony Saffron Aioli

INGREDIENTS

• 1 lb sweet potatoes, peeled and cut into ½” cubes
• 1 lb red potatoes, peeled and cut into ½” cubes
• 1 cup red onion, chop into 1½” chunks
• 1 red bell pepper, seeded and chopped 1½” chunks
• 3 tbsp olive oil
• 2 tbsp fresh rosemary, finely chopped
• 1 tbsp and 1 tsp Spanish smoked paprika
• 1 tsp garlic powder
• ½ tsp salt
• ½ tsp crushed red pepper
• 4 tbsp good mayonnaise
• Big pinch saffron (about ½ a tsp)
• Zest and juice one lemon
• 8 spears asparagus, steamed and chopped into 1½” pieces
• ¼ cup chopped Spanish chorizo (optional)
• 4 tbsp sliced almonds, toasted
• 2 oz grated Manchego cheese, shaved or grated
• Salt and pepper to taste
• 4 heaping cups Arugula
• olive oil
• squeeze of lemon

INSTRUCTIONS

1. Preheat oven to 425. In a small bowl, combine paprika, garlic powder, salt and crushed hot pepper. In a bigger bowl, toss the potatoes, both red and sweet, the red onion and the chopped red bell pepper with 2 tablespoons of the olive oil. Evenly spice the potatoes with the paprika mix,
2. Spread the potato mix evenly on a lipped oven sheet. Roast potatoes for roughly 18 minutes, until done with a nice roasted color. Remove from oven.
3. While the potatoes roast, mix aioli. In a small bowl, blend together mayonnaise, 1 tablespoon olive oil, that big pinch of saffron, lemon zest and juice. Set aside.
4. To serve your salad, toss arugula with a drizzle of olive oil, a squeeze of lemon and a sprinkle of sea salt. Make a bed of arugula on 4 plates. Toss the potatoes with the asparagus and chorizo (if using), divide onto the arugula. Top with a ½ of the shaved Manchego and a heaping tablespoon of the toasted almonds. Top with a dollop (about a tablespoon) of the aioli.