Saffron Fingerling Potato Salad With Mixed Greens And Tomatoes

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3/4 pound fingerling potatoes, cut into 1/3-inch-thick coins

1/4 cup extra-virgin olive oil

1 garlic clove, thinly sliced

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, such as arugula and mesclun (8 ounces)

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