Smoked potato salad

Indulge in the rich and smoky flavors of our smoked potato salad. This culinary delight combines tender potatoes with a burst of savory taste, creating a perfect harmony of ingredients.

Ingredients:

• 910g Yukon Gold potatoes, scrubbed but not peeled, each one pierced several times with a fork
• 1 large stalk of celery, cut into small dice
• 1 carrot, medium-sized, peeled and coarsely grated
• 2 tablespoons chives, finely minced
• 1 tablespoon flat leaf parsley, finely chopped
• 2 teaspoons fresh marjoram leaves, finely chopped (substitute cilantro, if you prefer)
• 1/4 cup mayonnaise
• 1/4 cup sour cream
• 1/2 Chipotle pepper, finely minced
• 1 teaspoon Adobo sauce, from the canned chipotle
• 1 tablespoon lime juice
• Kosher salt, to taste
• Freshly ground pepper, to taste
• 2 eggs, hard-cooked and sliced
• Additional chives and marjoram leaves, for garnish

Instructions:

1. For smoking the potatoes: Submerge around 2 cups of apple or hickory chips in water for at least 30 minutes. Drain the chips. If you are using a charcoal grill, arrange the fire on one side of the grate. Once the coals have reduced and the temperature reaches 210F to 225F, sprinkle the chips over the coals. For a gas grill, ignite one burner and regulate the temperature within the same range. Utilize a built-in smoker box if your grill has one; if not, place the soaked chips in a smoker box or a foil packet with several holes punctured on the top. Position the chips over the ignited burner, below the grate. When the chips start smoking, position the potatoes on the indirect heat side of the grill. Cover the grill and smoke the potatoes for an hour, ensuring the temperature remains between 210F to 225F. Complete the potato cooking process in a 325F oven until they are soft. Allow the potatoes to cool before peeling them.
2. Cut each potato into quarters and set aside while preparing the dressing. Mix together mayonnaise, sour cream, finely chopped chipotle pepper, adobo sauce, lime juice, and season with salt and pepper in a small bowl. Break the potatoes into bite-sized pieces and put them in a large mixing bowl along with celery, carrot, chives, parsley, and marjoram leaves (or cilantro). Pour in all the dressing except for a small amount and one sliced egg. Gently mix everything together and taste for seasoning. If the salad appears dry, add the remaining dressing.
3. Transfer the salad onto a serving platter and decorate with the leftover sliced egg, chives, and marjoram leaves (if preferred). Serve immediately and store any leftovers in the refrigerator for up to 2 days.

Summary:

• Calories: 1394 kcal
• Fat: 65 g
• Protein: 33 g
• Carbs: 176 g
• Potassium: 4594 mg
• Magnesium: 257 mg