Rating: 4 stars
2 Ratings
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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.

Recipe by Cooking Light August 2011

Gallery

Credit: Charles Masters; Styling: Alma Melendex

Recipe Summary

total:
1 hr 30 mins
hands-on:
15 mins
Yield:
8 servings (serving size: about 3/4 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Soak wood chips in water 1 hour; drain.

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  • 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.

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.

Nutrition Facts

162 calories; fat 8.8g; saturated fat 1.2g; mono fat 6.4g; poly fat 1g; protein 2.4g; carbohydrates 19.4g; fiber 2.2g; iron 1.4mg; sodium 194mg; calcium 29mg.
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