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American · Salad
Smoked Potato Salad
Small red potatoes parboiled, chilled, then smoked at low heat before being folded into a creamy dill, celery and Dijon dressing. The smoke replaces the flatness of boiled potatoes, and it tastes better after a night in the fridge.
- YieldServes 8
- Hands-on50 min
- Total4 h 47 min
- Difficulty
Ingredients
Potatoes
- 10small red potatoes, skin on, cut into bite-size pieces
- 2 pincheskosher salt, for the cooking water
- 3 tbspcooking oil
Dressing
- 40 gonion, finely chopped (1/4 cup)
- 2 stalkscelery, finely chopped
- 2 tbspsweet pickle relish
- 240 gmayonnaise, 1 cup
- 2 tbspDijon mustard
- 15 gfresh flat-leaf parsley, chopped (1/4 cup)
- ¼ tspdried dill
- ½lemon, zest and juice
- ½ tspsugar
- ½ tspgarlic powder
- ½ tspkosher salt
- ¼ tspblack pepper, coarsely ground
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