Smashed Potato Salad

buttermilk ginger mayonnaise oregano potato salad potato green onion scallion side summer watercress thyme

Kim Smithers

8 Servings

Source

Ingredients

3 pounds baby red potatoes

Kosher salt, freshly ground pepper

4 tablespoons canola oil

1 teaspoon minced fresh ginger

½ cup buttermilk

¼ cup mayonnaise

1½ 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

Method

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.