Digital Chef Watson Potato Salad Recipe

I wanna cook with Digital Chef Watson? I wanted to create a totally original potato salad recipe, based on the cognitive cooking apps' ingredient list from Digital Chef Watson. All those spices and sauces add up to some truly complex flavors. (Ingredients was developed by Digital Chef Watson.) potato, watercress, scallion, ginger, black peppercorns, vegetable oil, canola oil, oregano, thyme, buttermilk, dark brown sugar, mayonnaise

Category: Appetizers

Cuisine: American

Ready in 1 hour
by AvrittsFavorites

Ingredients

3 pounds baby red potatoes

Kosher salt freshly ground pepper

4 tablespoons canola oil

1 teaspoon minced fresh ginger

1/2 cup buttermilk

1/4 cup mayonnaise

11/2 teaspoons dark brown sugar

2 teaspoons chopped fresh thyme

2 teaspoons chopped fresh oregano

1 bunch watercress tough stems removed, chopped

3 scallions, thinly sliced


Directions

Heat oven to 450°. Place potatoes in a large pot and cover with 1” cold water. Season with salt and bring to a boil. Reduce heat and simmer until tender, 15–18 minutes. Drain and return to pot to dry. Working with one potato at a time, place each under a glass or flat-bottom measuring cup and press to flatten. Divide oil between two rimmed baking sheets. Transfer smashed potatoes to baking sheets and turn to coat. Season with salt, pepper, and ginger. Roast, flipping once, until golden, 20–25 minutes. Meanwhile, whisk together buttermilk, mayonnaise, brown sugar, thyme, and oregano; season with salt and pepper. Fold warm potatoes into dressing along with watercress and scallions; season with salt and pepper.

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