Nestor PT: Helping Aches and Pains

Smoked Potato Salad

Make this or bring it to your next family cookout and you will be the hero! Here’s what you will need: 2 bags of small potatoes (white or red or a combo), mayo, grain mustard, sweet pickle relish, olive oil, kosher or sea salt, cracked black pepper. Optional: bacon and chives to garnish. Wash, dry and quarter the potatoes. Coat potatoes with olive oil and season with kosher salt and cracked black pepper. Put potatoes in a foil pan or a cast iron skillet. Add a little olive oil to the foil pain or skillet to keep potatoes from sticking. Grill or fry strips of bacon while the potatoes cook. Cool and chop to

put on the top of potato salad. Set up charcoal grill for indirect grilling. This means no heat under the food. Add wood chips or chunks to coals to create smoke. Once you see the smoke coming through the vents add the potatoes. If you do this on a gas grill, make a smoker packet with woodchips and tin foil. I used 2 un-soaked wood chucks since I wasn’t doing long cooking and wanted to add smoke to the food right away. Roast potatoes for 45-60 minutes. If grill is at 400°, it will take about an hour. If the grill is hotter, the cooking time may be quicker. If the grill is hotter, the cooking time maybe quicker. Cook until the potatoes are fork tender. Remove from the grill to cool. In a large bowl, mix ¾ cup of mayo, 3 tablespoons of grain mustard, 2 tablespoons of sweet pickle relish, pinch of kosher salt. Stir in the cooled potatoes and mix until coated. The potato salad is ready to eat but is better if you let it sit in the fridge for a few hours. Serve the potato salad topped with chopped bacon and chives.

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