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!

GRILLED POTATO SALAD

Steps:

• Prepare a grill using the snake method or for indirect heat. If using a charcoal grill, stack the unlit charcoals around the perimeter of the grill, about halfway, then light the first few at one end so the snake begins to burn slowly. (This results in a controlled 325 to 350 degrees F heat.) If using a gas grill, heat one side only to medium-high heat.
• Toss the potatoes with 2 tablespoons of the oil in a large bowl. Season well with salt and pepper.
• Lay out 2 sheets of aluminum foil in a cross and place the potatoes in the middle. Gather up the sides to create a foil packet, add 2 tablespoons of water and seal the foil packet.
• Place the foil packet over direct heat and steam until the potatoes are cooked through, about 30 minutes. Open the foil packet and continue to cook until the potatoes take on some smoke and dry out, about 5 minutes.
• Meanwhile, whisk together the peanuts, remaining 1/4 cup oil, vinegar, cilantro, mustard, celery seeds and sugar in a large bowl. Season with salt and pepper.
• Remove the potatoes from the grill, add to the bowl with the vinaigrette and toss to coat.
• (Alternatively, you can bake the potatoes in a 375 degrees F oven for 30 minutes.)

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.

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.

SMOKED CHEESE ( GOUDA OR ALPS) POTATO SALAD

Steps:

• Mix first 6 ingredients together.
• Mix lemon juice, mayo and salt and pepper.
• Mix into salad.
• Chill for 1 hour.
• ENJOY.