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Ingredients
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2 pounds
small red potatoes
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Mesquite wood chips, for smoking
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3 tablespoons
butter, melted
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Sea salt
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Freshly ground black pepper
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7
strips cooked bacon, crumbled
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2 tablespoons
apple cider vinegar
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1/4 cup
yogurt
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1 tablespoon
Dijon mustard
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1/4 cup
olive oil
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2
stalks celery, sliced into half moons
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2
scallions, whites sliced thinly and greens chopped roughly
Directions
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First, smoke the potatoes. Preheat your smoker using manufacturer's instructions and load it with mesquite wood.
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While the smoker is preheating, wash, dry, and pierce your potatoes all over with a fork. Melt the butter and pour it over the potatoes and shower them in salt and pepper.
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Once your smoker is up to temperature, load in the potatoes. Set the timer to an hour and a half and smoke the potatoes. Check them after this time and if they aren't done, let them go for 30-minute intervals until desired consistency.
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Let the potatoes cool entirely before preparing the salad (this is a good time to cook the bacon if you haven't already!). Once cooled, chop the potatoes into 1-inch cubes, and then toss them in the apple cider vinegar.
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Whisk together the yogurt, mustard, and olive oil until it's full emulsified. Season with salt and pepper.
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Mix everything together in a bowl until all the ingredients are covered in the dressing. Serve immediately or store in an airtight container in the fridge to chill further. Serve within a day for best results.
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