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. Bake 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.
Serves 6–8.
