Smokin Potato Salad Recipes

SMOKED POTATOES

Steps:

• Preheat smoker to 225.
• Rinse and dry potatoes. Prick on all sides with a fork.
• Combine butter, salt, and pepper in a bowl. Rub onto potatoes.
• Smoke for 1 to 2 hours, depending on how large the potatoes are. Potatoes can be smoked alongside whatever meat you are smoking.
• Potatoes are done when they can be pierced easily to the center.

SMOKIN' POTATO SALAD

Steps:

• Preheat a grill to medium heat. Oil the grill grates well.
• Slice the potatoes lengthwise into 3/4-inch thick slices. Place the potatoes in a bowl and add the oil, paprika and season with 2 teaspoons salt and 2 teaspoons pepper. Toss to coat.
• Place the potatoes on the grill and cook until slightly puffed and nicely golden brown on both sides, 20 to 30 minutes, turning 90 degrees after 5 minutes and flipping and repeating on the other side. Remove and allow to cool completely. Dice into 3/4 to 1-inch pieces.
• In a large glass bowl, add the diced potatoes, celery, red onions and cilantro.
• In a medium glass bowl, add the sour cream, mayonnaise, mustard, 1 teaspoon salt, 2 teaspoons pepper, capers and lemon juice. Adjust the salt, as needed.
• Fold the mayonnaise mixture into the potato mixture, cover and refrigerate for 20 to 30 minutes. Stir and adjust seasoning as needed.

SMOKY POTATO SALAD WITH SHERRY VINAIGRETTE

Steps:

• Boil potatoes in a large pot of salted water until fork-tender, 10 to 12 minutes. Drain and immediately toss with vinegar, oil, and paprika; season with salt and pepper. Let cool to room temperature, stirring occasionally. Serve, sprinkled with scallions.

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.Source: foodnetwork.comRecipe formatted with the Cook'n Recipe Software from DVO Enterprises.

SMOKY POTATO SALAD WITH BACON

Steps:

• Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and cut into bite-sized pieces.
• At the same time, place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels and chop when cool enough to handle. Transfer 3 tablespoons bacon drippings to a large bowl.
• Add mayonnaise, Parmesan cheese, paprika, mustard powder, parsley, chives, Worcestershire sauce, garlic, and seasoned salt to the bacon drippings and whisk until combined. Stir in red onion and chopped bacon. Fold in cooked potatoes. Serve at room temperature.

SKIN-ON POTATO SALAD

Steps:

• Heat 1 inch water (salted if desired) to boiling in Dutch oven. Add potatoes. Cover and heat to boiling; reduce heat.
• Boil 30 to 35 minutes or until tender; drain. Cool slightly. Cut into cubes (about 12 cups).
• Mix mayonnaise, vinegar, mustard, salt and pepper in 8-quart glass or plastic bowl. Add potatoes, celery, onions and chilies; toss.
• Cover and refrigerate about 4 hours or until chilled.