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Smoked Potato Salad

Photo: Charles Masters; Styling: Alma Melendex
Hands-on time 15 mins
Total time 1 hr, 30 mins
Yield 8 servings (serving size: about 3/4 cup)
This recipe will change everything you think you know about potato salad. In your grill, the potatoes cook in a covered aluminum pan next to another pan of mesquite wood chips. After they're smoked, the potatoes are topped with seasonings and herbs.

Ingredients

  • 2 cups mesquite wood chips
  • 1/4 cup olive oil, divided
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon kosher salt
  • 1 1/2 pounds small potatoes
  • 1/3 cup sliced pitted kalamata olives
  • 2 thinly sliced green onions
  • 2 tablespoons chopped fresh flat-leaf parsley
  • 1 tablespoon red wine vinegar
  • 2 teaspoons celery seed
  • 1 teaspoon Dijon mustard

Nutrition Information

  • calories 162
  • fat 8.8 g
  • satfat 1.2 g
  • monofat 6.4 g
  • polyfat 1 g
  • protein 2.4 g
  • carbohydrate 19.4 g
  • fiber 2.2 g
  • cholesterol 0.0 mg
  • iron 1.4 mg
  • sodium 194 mg
  • calcium 29 mg

How to Make It

  1. Soak wood chips in water 1 hour; drain.

  2. 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.

  3. Combine the remaining oil, parsley, and remaining ingredients in a small bowl; stir with a whisk. Drizzle oil mixture over potato mixture; toss well.

Cook's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.