Grill-Smoked Potato Salad
Description
If you have never had grill smoked potato salad then you need to make this. It would be a fantastic side dish to make for those special holidays in the warm months.
Ingredients
3 lb. new potatoes, scrubbed, cut into bite-size pieces, no peeling is necessary
1 medium red onion, peeled and cut into thick ¾ inch slices
4 hard boiled eggs, peeled
1 T. plus 2 t. kosher salt
3 thick-cut strips bacon
1 c. mayonnaise
¼ c. sour cream
2 T. grain mustard
2 T. Dijon mustard
1 c. chopped celery
1 t. freshly ground black pepper
snipped chives and diced lemon thyme for garnish, if desired
Grill basket if available; a deeper shake type basket what will fit the volume of the potatoes (if not extra foil to create a homemade grill basket; details below)
Heavy duty foil
Apple wood chips for smoking
Directions
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Add 1 tbl. salt to a large pot of water and bring it to a boi. Add potatoes, bring back to a boil, then lower the temperature to simmering. Simmer 15 minutes. Drain.
Heat one side of a gas grill to medium or 300 degrees. Coat both sides of the onion slices with vegetable oil or cooking spray. When the grill is at temperature, clean the grill with a wire brush. Using a set of long tongs, bunch up one of the pieces of bacon (so it is compact) and rub it on the prepared grill surface. Place the onion slices on the grill.
Allow slices to sit on the grill until the onion begins to soften, and develop grill marks. Gently flip the slices and cook on the other side. When done, the onions will become soft, more pliable and more translucent in about 10 minutes. Remove; set aside.
Double a piece of foil to make a 10-inch by 7-inch foil tray. Bend the edges up slightly. Place foil on the hot side of the grill toward the back so as to not be in the way. Add a handful of apple wood and close the grill lid.
As the wood is heating and starting to smoke, add the drained potatoes to a grill basket or form a basket of double layered foil- poking holes in the foil to allow the smoke to penetrate the potatoes. Once the wood has begun to smoke, add the potatoes to the unheated side of the grill (opposite side to the wood); close the grill.
After 10 minutes, place the hard boiled eggs and the two strips of bacon on the unheated side of the grill; close the lids. The eggs and the potatoes will take on a yellow hue as they become penetrated by the smoke. As the bacon cooks, turn it once during the cooking (it will cook through but not become crisp except for the edges). Remove the potatoes, eggs and bacon after 20 minutes. Total smoking time for the potatoes is 30 minutes. Total smoking time for the eggs and bacon is 20 minutes. Turn off the grill and allow the foil smoking tray to cool before removing.
As the smoked items cool slightly, combine the mayonnaise, sour cream, and both mustards in a bowl; stir to combine.
Chop the grilled onion, smoked eggs and bacon. Add them to a large mixing bowl along with the potatoes and celery; stir to combine. Spoon the sauce into the bowl and sprinkle with 2 teaspoons Kosher salt and 1 teaspoon black pepper. Stir to combine all ingredients. Cover and place in the refrigerator for a few hours for the flavors to blend (the flavor does change over that chilling time; the light taste of the smoke becomes more notable).
Serve chilled or at room temperature. Garnish with snipped chives and diced lemon thyme, if desired.
Refrigerate any leftovers immediately to avoid food poisoning.
6-8 servings.