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Author Notes: I have a GrillDome cooker/smoker and I was inspired to try smoked potatoes when I read an article from Fine Cooking titled "Ten Things You Didn't Know You Could Smoke." The process worked really well and I developed this salad, with a dressing to compliment the subtle smokiness of the potatoes. It's a great partner to any grilled food. Here are the instructions for smoking the potatoes, which I included in my recipe: http://www.finecooking.com/articles/10-things-you-didnt-know-you-could-smoke.aspx —Donna
- 2 pounds Yukon Gold potatoes, scrubbed but not peeled, each one pierced several times with a fork
- 1 large stalk of celery, cut into small dice
- 1 carrot, medium-sized, peeled and coarsely grated
- 2 tablespoons chives, finely minced
- 1 tablespoon flat leaf parsley, finely chopped
- 2 teaspoons fresh marjoram leaves, finely chopped (substitute cilantro, if you prefer)
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 1/2 Chipotle pepper, finely minced
- 1 teaspoon Adobo sauce, from the canned chipotle
- 1 tablespoon lime juice
- Kosher salt, to taste
- Freshly ground pepper, to taste
- 2 eggs, hard-cooked and sliced
- Additional chives and marjoram leaves, for garnish
- To smoke the potatoes: Soak a generous 2 cups of apple or hickory chips for at least 30 minutes. Drain. If using a charcoal grill, build the fire on one side of the grate. When the coals have burned down and the temperature is at 210F to 225F, scatter the chips onto the coals. If using a gas grill, light one burner and adjust the temperature as stated previously. If your grill has a built-in smoker box, use it; if not, place the soaked chips in a smoker box or a foil packet with lots of holes poked on the top. Place the chips over the lit burner, under the grate. Once the chips are smoking, place the potatoes on the “cool” side of the grill, away from the direct heat. Cover the grill and smoke the potatoes for 1 hour, maintaining the temperature at 210F to 225F. Finish baking the potatoes in a 325F oven until tender. Remove and allow to cool until you can safely peel them.
- Quarter each potato and set aside while you make the dressing. In a small bowl, combine the mayonnaise, sour cream, minced chipotle pepper, adobo sauce, lime juice, and salt and pepper to taste. Break the potatoes into bite-sized chunks and place in a large mixing bowl with the celery, carrot, chives, parsley, and marjoram leaves (or cilantro). Add all but a tablespoon or two of the dressing and 1 of the sliced eggs. Fold the mixture together gently and check for seasoning. Add the remaining dressing if the salad seems dry.
- Turn onto a serving dish or platter and garnish with the remaining sliced egg, chives, and marjoram leaves (if using). Serve promptly and refrigerate any leftovers for up to 2 days.
- This recipe was entered in the contest for Your Best Recipe with Potatoes 2.0