Crabmeat Potato Salad - cooking recipe

Ingredients

2 c. chicken broth or stock
1 lb. red potatoes (unpeeled), quartered
1/4 tsp. saffron threads
3 Tbsp. olive oil
1/4 c. chopped green onions
1/4 c. minced red bell pepper
1 Tbsp. garlic
1 Tbsp. chopped fresh parsley
1 tsp. salt
4 c. assorted greens (endive or lettuce)
1/2 lb. crabmeat (1 c.)
black pepper

Preparation

Combine the stock, potatoes and saffron in medium saucepan. Cook on high; bring to boil and cook until fork-tender.
Let set for about 10 minutes.
Drain and reserve 1/2 cup of the liquid.