Remove the grill rack, and set aside. Prepare grill for indirect grilling, heating one side to medium-high and leaving one side with no heat. Maintain temperature at 400°. Pierce bottom of a disposable aluminum foil pan several times with the tip of a knife. Place pan on heat element on heated side of grill; add 1 cup wood chips to pan. Place grill rack on grill. Combine 1 tablespoon oil, pepper, salt, and potatoes in a medium bowl; toss to coat. Arrange potatoes in a single layer in a disposable foil pan. Place pan over unheated side; close lid. Cook 30 minutes at 400° or until tender, and add remaining 1 cup wood chips after 15 minutes. Remove potatoes from grill. Combine potatoes, olives, and onions in a medium bowl.
Combine the remaining oil, parsley, and remaining ingredients in a small bowl; stir with a whisk. Drizzle oil mixture over potato mixture; toss well.
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Delicious. We doubled the recipe for a large group, but followed everything else exactly. Our little potatoes turned a beautiful, burnished gold while they smoked on our Weber Kettle. We worried that the mesquite smoke was too strong when we tasted a potato straight from the grill, but once you add the vinaigrette, everything comes into perfect balance. I don't usually love kalamatas, but their fruity flavor is the perfect counterpoint in this dish. I wouldn't omit a thing, but I might try a little heat (cayenne or red chili flakes) next time.
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