Smoked Potato Salad
Smoking the potatoes makes this side dish a standout at backyard cookouts.
Servings and Ingredients
|2 c.||hickory or mesquite wood chips for smoking, divided|
|1||(1-1/2 pound) bag Hy-Vee Smart Bite Flavor Fusion potatoes|
|¼ c.||Hy-Vee Select olive oil, divided|
|1 ½ tbsp.||Hy-Vee Select red wine vinegar|
|2 clove(s)||garlic, minced|
|1 tsp.||celery seed|
|1 tsp.||Hy-Vee Dijon mustard|
|½ tsp.||Hy-Vee salt|
|¼ tsp.||Hy-Vee black pepper|
|1||small red onion, sliced|
|½ c.||diced green pepper|
|2 tsp.||chopped flat-leaf parsley|
|2 tbsp.||chopped fresh thyme|
|2 tbsp.||chopped fresh basil|
- Soak wood chips in water 1 hour. Remove grill rack and set aside. Prepare grill for indirect grilling by heating burners or coals on one side to medium-high and leaving other side unheated. Keep grill temperature at 400 degrees. Pierce the bottom of a disposable foil pan several times with a sharp knife. Place 1 cup of drained wood chips in pan; place on lit element or hot coals. Replace grill rack.
- Place potatoes in single layer in a disposable foil pan; toss with 1 tablespoon olive oil to coat. Place pan of potatoes over unheated side of grill. Close lid; cook for 45 to 60 minutes or until tender, adding remaining 1 cup wood chips after about 20 minutes. Remove pan of potatoes; cool slightly.
- In a large bowl, whisk together remaining 3 tablespoons olive oil, red wine vinegar, garlic, celery seed, mustard, salt and pepper. Remove and separate small, inner rings of onion and add to bowl. (Save outer rings for another use.) Stir in potatoes, green pepper, parsley, thyme and basil. Serve warm or at room temperature.
130 Calories per serving
Amounts Per Serving
- Total Fat: 7g
- Cholesterol: 0mg
- Sodium: 190mg
- Total Carbohydrates: 17g
- Protein: 2g
Vitamin A 4%
Vitamin C 50%
Hy-Vee Seasons Back to School 2013.