Digital Chef Watson Potato Salad Recipe

Digital Chef Watson Potato Salad Recipe
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
  • Preparing Time: 1 hour
  • Total Time: 1 hour
  • Served Person: 8
vegetarian white meat free tree nut free nut free gluten free red meat free shellfish free contains dairy contains eggs pescatarian
  • 1/4 cup mayonnaise
  • 1/2 cup buttermilk
  • 4 tablespoons canola oil
  • 1 teaspoon minced fresh ginger
  • 2 teaspoons chopped fresh thyme
  • 2 teaspoons chopped fresh oregano
  • kosher salt freshly ground pepper
  • 3 pounds baby red potatoes
  • 11/2 teaspoons dark brown sugar
  • 1 bunch watercress tough stems removed, chopped
  • 3 scallions, thinly sliced
  • Carbohydrate 31.6726554702052 g
  • Cholesterol 3.23750000299949 mg
  • Fat 9.84706599650039 g
  • Fiber 2.93377643993819 g
  • Protein 3.85251467302728 g
  • Saturated Fat 1.03411377759695 g
  • Serving Size 1 1 Serving (207g)
  • Sodium 88.2800367266846 mg
  • Sugar 28.738879030267 g
  • Trans Fat 2.26496031060025 g
  • Calories 225 calories

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.