Friday, July 29, 2011

Smoked Potato Salad

Great potato salad. Different than your normal potato salad. I think this would travel well.  The recipe calls for you to smoke them on the indirect heat of the grill, but Jud and I couldn't taste the smoked flavor. Next time, I will just roast them in the oven on 400 degrees F. for about 30-45 min.  It took an hour on the grill before they were done.  The recipe calls for small potatoes, but I used these because I had them and didn't want to go to the grocery store. We eat our pork tenderloin with raspberry chipotle which I make in Oregon. The recipe can be found on my blog. Recipe from June 2011 - Cooking Light
Printable Recipe:

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 vinegatr
2 teaspoons celery seed
1 teaspoon Dijon mustard
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 leave one side with no heat. Maintain temperature at 400 degrees. 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;p 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 degrees 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.
Now, this is how we did it.  That sounded way too complicated.  We have a charcoal grill so Jud built the fire on one side of the pit to cook the pork tenderloin.  On the other side, I placed a large piece of foil and spread the prepared potatoes in a single layer. Jud cooked the potatoes for 35 minutes with the lid down.  At that point he put the pork tenderloin on to cook.  While the potatoes continued to cook he cooked the pork tenderloin on the side with the heat.  This gave the potatoes a full hour.  As I said in the introduction, next time I will roast them in the oven at 400 degrees for about 30-45 minutes.

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