24 Carat Yellow Gold Potato Salad
Elevate your next gathering with the dazzling elegance of 24 Carat Yellow Gold Potato Salad, a luxurious twist on the classic dish. Featuring tender golden baby potatoes dressed in a creamy saffron-infused sauce, this recipe is a feast for both the eyes and the palate. A blend of tangy crème fraîche, Dijon mustard, a touch of honey, and fresh herbs adds depth and balance to every bite. The pièce de résistance? Edible gold leaf delicately placed on top, giving this potato salad an opulent, show-stopping finish. Perfect for celebratory occasions or when you simply want to impress, this golden masterpiece brings together spectacular flavors and an unforgettable presentation.
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Recipe Information
Ingredients
- 2 lb Golden baby potatoes
- 1 tsp Salt
- 1 cup Mayonnaise
- 0.5 cup Creme fraiche
- 0.25 tsp Saffron threads
- 2 tbsp Warm water
- 1 tbsp Dijon mustard
- 1 tsp Honey
- 2 tbsp Fresh chives, finely chopped
- 1 tbsp Fresh dill, finely chopped
- 0.5 tsp Black pepper, freshly ground
- 4 sheets Edible gold leaf
Instructions
Rinse the golden baby potatoes under cold water to remove dirt. Leave the skins on for a rustic look and better flavor.
Place the potatoes in a large pot. Cover them with cold water and add 1 teaspoon of salt. Bring to a boil over medium-high heat.
Reduce the heat to a gentle boil and cook the potatoes for 15 to 20 minutes, or until they are fork-tender. Avoid overcooking to maintain texture.
While the potatoes are cooking, prepare the saffron infusion. In a small bowl, combine the saffron threads with 2 tablespoons of warm water. Let steep for 5 minutes to release the color and flavor.
In a medium mixing bowl, whisk together mayonnaise, creme fraiche, saffron infusion (including the threads), Dijon mustard, honey, chopped chives, dill, and freshly ground black pepper.
When the potatoes are cooked, drain them and let them cool slightly. Once cool enough to handle, cut them into halves or quarters depending on their size.
Gently toss the warm potatoes with the saffron dressing until evenly coated. Let the salad sit at room temperature for 10 minutes to allow the flavors to meld.
Transfer the potato salad to a serving dish. Carefully place small pieces of edible gold leaf on top for a luxurious finish. Use tweezers to handle the delicate gold leaf.
Serve immediately or refrigerate until ready to serve. Enjoy your stunning 24 Carat Yellow Gold Potato Salad at your next special gathering!
Nutrition Facts
Calories |
2948 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 226.6 g | 291% | |
| Saturated Fat | 47.7 g | 239% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 366 mg | 122% | |
| Sodium | 3362 mg | 146% | |
| Total Carbohydrate | 216.8 g | 79% | |
| Dietary Fiber | 20.5 g | 73% | |
| Total Sugars | 16.6 g | ||
| Protein | 21.1 g | 42% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 205 mg | 16% | |
| Iron | 7.8 mg | 43% | |
| Potassium | 4015 mg | 85% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
