Mike Dwyer | Farmers EC
With a zippy dressing (kicked up with red wine vinegar and whole-grain mustard) and a whiff of smoke, Dwyer’s green onion-flecked potato salad will steal the show at potlucks and complement steaks, chicken thighs, ribs—anything off the grill.
12 medium red potatoes, scrubbed and pierced
1/4 cup thinly sliced green onions
1/4 cup red wine vinegar
1/4 cup olive oil
3 tablespoons whole-grain mustard
1/4 cup mayonnaise, or more if desired
Salt and pepper to taste
1. Preheat oven to 400 degrees, then bake unpeeled potatoes 45 minutes. While the potatoes bake, prepare your smoker.
2. Smoke potatoes 1 hour in low heat (250 degrees or less). When finished, remove from smoker and dice into 1-inch chunks, or larger as desired.
3. Combine remaining ingredients in a large bowl and whisk to combine. Fold in the potatoes (mixing gently so they hold their shape). Adjust seasonings as desired and serve immediately or refrigerate for up to 3–4 days. For the best texture and flavor, take the salad out of the fridge 30 minutes before serving.
To rev up the smokiness, smoke the potatoes in chunks (instead of whole) 30 minutes, with a bowl of water in the smoker. You also can parboil the potatoes before smoking: Simmer in generously salted water until just tender, 18–20 minutes.