Last week, I happened across “smoked potato salad” at a specialty food store. Given that my husband is a sucker for anything smoked, I picked some up. It was ok – good even – but the smoked flavour only came from the mayo.
Of course, we discussed how we would have done it – smoking both the mayo and the potatoes. We discussed the other ingredients we’d use, and before I knew it, we were grocery shopping to make it happen.
Part of our discussion involved the various ways we could tackle the smoking. We could hot smoke the potatoes from raw, or we could pre-cook and cold smoke them. In the end, we decided to cold smoke them after boiling. It gave us more control over the finished texture, for one.
Secondly, I just prefer the texture of boiled potato salad, to roasted potato salad – and hot smoked potatoes would be closer to the texture of roasted.
Now, I’ve already got a great boiled potato salad recipe – my Grandma’s Potato Salad – which I believe to be the *best* potato salad ever… but this comes very, very close to that #1 spot for me, now.
Gramma’s will always have the nostalgia, but this one has a really great flavour, and it’s unique. This turned out fantastic, with a really great smoked flavour throughout! I think we’re going to have to smoke mayo on its own, just for use as a condiment on its own – it would be amazing on burgers and sandwiches.
Cold Smoked Potato Salad
5 lbs small red potatoes
3/4 cup mayo
1/4 cup sour cream
1 Tbsp Dijon mustard
2 ears corn, shucked(optional)
5 ribs celery, thinkly sliced
3 Green onions, thinly sliced
1 jalapeno, sliced in half, seeded, finely chopped
Salt and pepper
6 hardboiled eggs – cooled, peeled, and sliced
Wash potatoes, chop into 1″ cubes. Boil for about 20 minutes, or until fork tender. Drain, cool to room temp.
Prepare your smoker for cold smoking, based on your smoker’s instructions. Get smoke going!
Whisk together mayo, sour cream, and mustard. Spread on a small, rimmed cookie pan or baking dish. Fill another, larger (but small enough to fit in your smoker!) pan with ice. Place mayo pan on the ice.
Place stacked pans in smoker, along with cooled potatoes, and corn (if using). Cold smoke for 10 minutes.
Remove mayo mix pans from the smoker, allowing corn and potatoes to continue smoking. Stir the mayo mix, replace ice if melted. Return to smoker, continue to smoke for 10 more minutes.
In a large bowl, mix together potatoes, celery, green onions, and jalapeno. If using corn, use a sharp knife to remove kernels from ear, stir kernels into potato mix.
Add about half of the mayo mix to the bowl of vegetables, mix well. Add more mayo mix, to taste. Season with salt and pepper, before gently stirring in sliced eggs.
Chill for an hour or two before serving.
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