Summer and Potato Salad seem to go together. This recipe, adapted from John Vollertsen's Cooking with johnny vee, gives a different twist to an old favorite.
SMOKED POTATO SALAD
2 1/2 pounds new potatoes, quartered
1 1/2 cups finely diced celery
1 red bell pepper, medium dice
1 yellow bell pepper, medium dice
1 orange bell pepper, medium dice
6 large scallions, sliced on the diagonal
2 tablespoons creole mustard
1 1/2 cups finely diced celery
1 red bell pepper, medium dice
1 yellow bell pepper, medium dice
1 orange bell pepper, medium dice
6 large scallions, sliced on the diagonal
2 tablespoons creole mustard
(or mustard and horseradish combined)
1 teaspoon salt
1 cup mayonnaise
1 teaspoon salt
1 cup mayonnaise
Cover potatoes with cold salted water in a large saucepan and bring to a boil. Cook potatoes until fork tender. Drain and smoke for 15 minutes, using a mild wood, such as cherry or alder.
Remove the potatoes from the smoker and allow to cool.
In a medium bowl mix celery, bell peppers, scallions, mustard, and salt.
Add the potatoes and mayonnaise and mix well. Refrigerate for 1/2 hour or more to allow the flavors to combine.
Comments