Photo: Charles Masters; Styling: Alma Melendex
Hands-on Time:
15 Mins
Total Time:
1 Hour 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.

How to Make It

Step 1

Soak wood chips in water 1 hour; drain.

Step 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.

Step 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.

Chef'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.

Ratings & Reviews

TCUnurse's Review

pepnpuff
July 16, 2012
N/A

pepnpuff's Review

TCUnurse
August 26, 2011
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.