Smoked Potato Salad

Jim bought me smoker earlier this year and I just love it.  Really, what doesn't taste better smoked?!!!  I made the best baked beans last time and this time I decided to try to potato salad.  Hands down, my absolutely favorite recipe.  Wish I had thought to make up some more beans and maybe some corn-on-the-cob while smoking some ribs this weekend.  Well, lesson learned.

SMOKED POTATO SALAD (Serves 4-6)

1 1/2# russet potatoes, peeled
1/2 cup red onion, finely diced
1/2 cup crisp tart pickles, chopped
3 hard boiled eggs, coarsely chopped
1/3 cup light mayo
2 Tbsp cider viengar
1 Tbsp Dijon mustard
S&P

Preheat your smoker to 225 degrees.  Mesquite chips recommended.

Peel potatoes and place them in a large saucepot with water to cover and boil for about 20 minutes, or until cooked through.  Drain potatoes, and dry them, on a plate layered with paper towels.

Place potatoes directly on the smoker racks and close smoker door.  Reduce heat to 200.  Keep potatoes in smoker for 2 hours.  Remove from smoker and diced them for the salad.

In a large bowl mix onion, pickles, eggs, mayo (if you are going to keep the salad for more than one day, it is best to use full-fat mayo-or at least half regular and half light), vinegar, mustard, S&P to taste.  Add diced potatoes to the mixture, cover and chill salad for at least several hours.

Recipe: Courtesy of John McLemore's "Dadgum That's Good" cookbook