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

Steps

1. 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.
2. 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.
3. 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.