Smoked Potato Salad
If you're looking for a recipe that will impress your friends and family at your next summer potluck gathering, look no further than this Smoked Potato Salad. This dish is packed with flavor, thanks to the smoky spices. The purple potatoes give the salad a beautiful indigo color, making it stand out from the crowd. So why not try something new and make this Smoked Potato Salad for your next get-together?
If you're looking to impress at your next potluck or gathering, this recipe is for you! This potato salad is like no other- it will wow your guests with its unique indigo color and rich, smoky flavor. Cumin and chipotle chile powder amplifies the smokiness of the dish, making it profoundly savory and irresistible.
Use a hybrid grill like the Encore or Muscle grills from American Made Grills to impart smoky richness to the potatoes. With patented fuel trays, you can use charcoal on one side of the grill and your favorite hardwood or wood chips on the other to create a smoky bath of goodness.
This Smoked Potato Salad recipe is easy to follow and yields a delicious, crowd-pleasing dish that will have everyone coming back for seconds! So what are you waiting for? Give it a try today!
Smoked Potato Salad Ingredients
- 3 cups cherry wood chips, soaked and drained
- 2 pounds of 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
Smoked Potato Salad Directions
- 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 the lit side of the gas grill, add soaked wood chips to the 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 the unlit side of the 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.
Taken from cookinglight.com https://www.cookinglight.com/recipes/smoked-potato-salad-0