Pour over just enough cold water to cover the potatoes in a saucepan and add the saffron. Bring to the boil, then cover and simmer very gently for 15 minutes until tender and cooked through. Drain and leave to cool.
Put the sunblush tomatoes, olives, oil, chia seeds, basil leaves and capers in a large bowl, add the cooled potatoes and gently toss together. Season with a little salt and plenty of pepper.
Divide the salad between 4 serving bowls and serve with fresh crusty bread or a simple rocket salad if liked.