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Ingredients

• 3/4 pound  fingerling potatoes, cut into 1/3-inch-thick coins
• 1/4 cup  extra-virgin olive oil
• 1   garlic clove, thinly sliced
• 1 pinch of  saffron threads, crumbled
•   Salt and freshly ground pepper
• 2 tablespoons  mayonnaise
• 2 tablespoons  fresh lemon juice
• 1 pint  heirloom cherry tomatoes, halved or quartered if large
• 1   small fennel bulb, tough outer layer discarded, bulb cored and finely diced
• 8 cups  mixed baby greens (8 ounces), such as arugula and mesclun

Description

Michael Anthony (an F&W Best New Chef 2002) Includes Just A Few Coins Of Tender, Saffron-flavored Fingerling Potatoes In His 50-ingredient Warm Vegetable Salad. Grace Parisi Reimagines Those Fingerlings For This Light, Fresh Take On A Potato Salad, To

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