Diggys Smoked Potato Salad Recipes

DIGGY'S SMOKED POTATO SALAD

Steps:

• Dice bacon into small 1/2 inch squares. Fry up peppered bacon and reserve the grease. Slather potatoes with bacon grease, season heavily with kosher salt, fresh cracked black pepper and dill weed.
• Preheat grill set up for indirect low heat (225 degrees). Add apple wood chips soaked in water for 1 hour to create smoke. Arrange potato quarters over drip pan and smoke for 1 - 1 1/2 hours, turn occasionally and move around if you have hot spots, until almost fork tender. (They should still hold together but bite through nicely al dente).
• While those are smoking, make dressing. In a blender mix together all ingredients for dressing until smooth and all the herbs are nicely incorporated into the dressing. Taste, you may need to add a bit more sugar to your liking. Remove from blender, put into non-reactive bowl. Set aside in fridge.
• While potatoes are still smoking, dice/mince all salad ingredients, refrigerate. Once potatoes are done, let them cool completely before dicing them. Once diced, combine with other egg/veggies mixture. Pour sauce over top and gently mix ingredients together. Garnish with paprika, basil leaves, cooked reserved bacon. ENJOY!

SMOKED PAPRIKA POTATO SALAD

Steps:

• Add the potatoes to a large saucepan of cold water. Bring up to a boil, add a nice handful of salt and reduce to a simmer. Cook until tender, about 20 minutes. Drain and cool.
• Add the potatoes, celery and onions to a large bowl. Whisk together the mayonnaise, mustard, relish, sugar, smoked paprika and some salt and pepper in a separate bowl. Fold the dressing into the potatoes. Cover with plastic wrap and place in the fridge for at least 3 hours so the flavors can marry.

SMOKIN' POTATO SALAD

Steps:

• Preheat a grill to medium. Oil the grill grates well.
• Slice the potatoes lengthwise about 3/4 inch thick. Place the potatoes in a bowl and add 2 tablespoons canola oil, the paprika and 2 teaspoons each salt and pepper. Toss to coat.
• Place the potatoes on the grill, cover and cook 5 minutes, then rotate them 90 degrees F and cook 5 to 10 more minutes. Flip the potatoes and repeat on the other side. They should be slightly puffed and golden brown. Remove and allow to cool completely. Dice into 3/4-to-1-inch pieces.
• In a large glass bowl, combine the diced potatoes, celery, red onion and cilantro. In a medium glass bowl, combine the sour cream, mayonnaise, mustard, 1 teaspoon salt, 2 teaspoons pepper, the capers and lemon juice. Adjust the salt as needed.
• Fold the mayonnaise mixture into the potato mixture until coated. Cover and refrigerate 20 to 30 minutes. Stir and adjust the seasoning as needed.