Smoked Potato Salad
1 Hour 20 Mins
Serves 8 (serving size: about 3/4 cup)
This is the recipe you need for those potluck gatherings where you really want to impress but then find you’re supposed to bring…potato salad. This version will wow, from its beautiful indigo color to its rich, smoky flavor. A nice hit of cumin and chipotle chile powder amplifies the smokiness and makes for a deeply savory salad. If the purple potatoes (or other small, waxy potatoes if you can’t find purple ones) are larger than we specify, cut them in half so they’ll cook evenly and get tender.
- 3 cups cherry wood chips, soaked and drained
- 2 pounds baby purple potatoes
- 1 1/2 cups thinly sliced purple radishes (about 6 oz.)
- 5 tablespoons extra-virgin olive oil
- 1/4 cup apple cider vinegar
- 2 tablespoons grainy mustard
- 4 teaspoons light brown sugar
- 1 teaspoon kosher salt
- 1 teaspoon ground cumin
- 3/4 teaspoon chipotle chile powder
- Calories 179
- Fat 8.9g
- Satfat 1.2g
- Monofat 6.2g
- Polyfat 0.9g
- Protein 3g
- Carbohydrate 23g
- Fiber 3g
- Cholesterol 0.0mg
- Iron 1mg
- Sodium 337mg
- Calcium 22mg
- Sugars 3g
- Est. added sugars 2g
How to Make It
Preheat a gas grill to medium (about 400°F) on one side, or push hot coals to one side of a charcoal grill. Place a disposable aluminum pan directly on the burner on lit side of the gas grill, and add soaked wood chips to pan, or scatter wood chips on hot coals of charcoal grill; heat until wood chips are smoking.
Place potatoes in a disposable aluminum pan; place on grates over unlit side of grill. Grill, covered, 20 minutes. Rotate pan halfway; grill, covered, until potatoes are tender, 20 to 30 more minutes. Cut potatoes into 3/4-inch pieces. Place in a large bowl; add radishes.
Whisk together oil and remaining ingredients in a small bowl. Pour dressing over potatoes and radishes; toss to coat.