Mill City Cooks

Grilled and Smashed Potato Salad with Oregano Hydrosol

by Chef Heather Hartman
 2 lbs. potatoes, small sized, skin on (red, or yellow), washed and sliced in half.  Soak in water for 10 minutes.
Vegetable oil for potatoes
3 green onions, thinly sliced
1 cup black olives, sliced
2 Tbsp. fresh dill, chopped
¼ cup olive oil
2 Tbsp. red wine vinegar
1 lemon, juiced
Salt and fresh cracked black pepper
¼ cup oregano hydrosol

Have your grill on medium heat.

Drain potatoes, and place on a paper towel to dry for 2 minutes.  Toss potatoes in a large bowl with oil to coat lightly. Add salt and pepper.  Place on a hot grill and close lid. Turn potatoes as needed to prevent burning. Cook until you can place a knife through and remove easily.

Place cooked potatoes on a cutting board, and with a small pan smash gently to flatten the potatoes.

In another large bowl, add the potatoes, onions, olives, olive oil, vinegar, lemon juice and salt and pepper. Toss well to combine.  Add the dill and the oregano hydrosol, and mix. Taste for salt, add more if needed. Serve immediately, or chill for 1 hour and then serve.


What is a Hydrosol? The term hydrosol was coined by Jeanne Rose about 1990 for the waters of the distillation-meaning hydro for water and sol for solution that is the first part of the distillate waters. In Europe and other parts of world they were called hydrolats in old herbal, these waters were referred to floral waters. The word floral waters in modern times is more commonly used to describe a mixture of essential oil, water and emulsifier, this is not a Hydrosol.

(cited from Charlie Wagner)