La Mancha Saffron Ensaladilla

Start by boiling the potatoes in water with salt in a medium saucepan. When they’re ready, peel and grate the boiled potatoes.    Next, cut the carrots and haricots into small pieces. Boil the carrots, haricots, and beans for about 5 minutes, and then move them to an ice bath. Boil the eggs for ten minutes. When they’re boiled, peel and chop them.    For the sauce, mix the Dijon mustard, honey, extra virgin olive oil, and La Mancha saffron. To obtain the maximum flavour from the saffron, infuse the saffron and extra virgin olive one day before cooking. Mix the grated potatoes, boiled vegetables, chopped eggs, and ¾ parts of saffron sauce together in a bowl, with the mayonnaise.    It’s time to enjoy your dish! Serve on a deep plate and cover with more Saffron sauce, anchovies and some greens. This salad is usually served at the center of the table, with crackers or bread sticks on the side for dipping.