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About the Recipe: I’ve tasted many potato salads but none of them were as delicious as this recipe. The creamy, light mustard potato salad had a different texture from the chunks of potato styled dishes. It is dotted with green onions, sweet pickles, boiled eggs, and bacon. There is a faint touch of smoky flavor that teases you into having “just one more scoop.”
Recipe Inspired by Ed Mitchell’s Barbeque book, for original recipe – see p.100 to 103., 2023, eccobooks.com, imprint of Harper Collins Publishers. There is a fantastic story in the book about this potato salad.
Cook’s Note: Russets are the preferred potatoes, but Yukon potatoes will also produce a good potato salad. I halved Ed Mitchell’s original recipe for a smaller serving. I like to sprinkle it with BBQ seasoning rather than paprika. If you don’t have a smoker, lightly sprinkle the potatoes with smoked black pepper before roasting foil wrapped potatoes. It’s like a magic touch of goodness.
- Wrap the potatoes in aluminum foil. Place potatoes on the smoker; cook for 30 minutes or tender. Take hot potatoes from the smoker; let cool; remove potato skins with thin blade peeler.
- Put potatoes in a large bowl; mash or mx until fluffy. Fold in the mayonnaise, mustard, green onions, salt, pepper, and if desired favorite seasoning.
- Fold in pickles, eggs, and bacon; adjust seasoning or add more mustard or mayo as needed.
- Refrigerate for 15 minutes before serving.
- Lightly garnish with the BBQ seasoning just before serving.
Yield: 4 small servings
pdf for Copy of Recipe – Creamy Smoked Potato Salad
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