Friday, July 29, 2011
Smoked Potato Salad
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.