APPS & SIDES

Smoked Potato Salad

Prep Time: 15 mins

Cook Time: 45 mins1hour hr 20minutes minshouminut

Total Time: 1 hr

This smoked potato salad comprises creamer potatoes, fresh dill, and a rich whole grain mustard dressing. Instead of the usual mayonnaise, the recipe uses Greek yogurt for a brighter flavor profile (and fewer calories). The result is a smoky, herbaceous, tangy salad that can be served alone or as a side dish.

Ingredients

Serving Sizes

Potatoes

  • 1 ½ pounds creamer potatoes, yellow or red
  • 2 tablespoons olive oil, plus more for oiling the pan
  • 1 teaspoon fine sea salt
  • ½ teaspoon black pepper
  • ½ teaspoon garlic powder

Dressing

  • ¼ cup whole milk Greek yogurt
  • 1 tablespoon whole grain mustard, or to taste
  • 1 ½ teaspoons white wine vinegar, or lemon juice
  • ¼ teaspoon black pepper
  • 3-4 tablespoons finely chopped fresh dill

Equipment

  • Z Grills 1000D3E Wood Pellet Grill
  • Z Grills Apple Wood Pellets
  • Disposable Aluminum Pan
  • Aluminum Foil
  • Tongs

Instructions

                                                                      • Step 1: Preheat your Z Grills (preferably with branded applewood pellets) or other wood pellet grill to 350 degrees Fahrenheit.
                                                                        • Step 2: Lightly oil the aluminum pan, then add the potatoes.
                                                                        • Step 3: Drizzle the potatoes with 2 tablespoons of oil and season with salt, black pepper, and garlic powder.
                                                                        • Step 4: Toss the potatoes, so they are coated evenly, and transfer the pan to the grill grates. Close the grill’s lid and smoke for 45 minutes. Toss the potatoes every 12-15 minutes.
                                                                        • Step 5: Remove the potatoes from the pellet grill and set them aside to cool for 15 minutes.
                                                                        • Step 6: Quarter the potatoes.
                                                                        • Step 7: Whisk the yogurt, mustard, white wine vinegar (or lemon juice), and black pepper together in a large salad bowl. Fold in the dill.
                                                                        • Step 8: Add the quartered potatoes, gently toss to coat, and taste. Add more salt if needed.
                                                                        • Step 9: Serve immediately or cover with plastic and refrigerate for 1-2 hours to give the flavors time to meld.

Ingredients

Serving Sizes

Potatoes

  • 1 ½ pounds creamer potatoes, yellow or red
  • 2 tablespoons olive oil, plus more for oiling the pan
  • 1 teaspoon fine sea salt
  • ½ teaspoon black pepper
  • ½ teaspoon garlic powder

Dressing

  • ¼ cup whole milk Greek yogurt
  • 1 tablespoon whole grain mustard, or to taste
  • 1 ½ teaspoons white wine vinegar, or lemon juice
  • ¼ teaspoon black pepper
  • 3-4 tablespoons finely chopped fresh dill

Equipment

  • Z Grills 1000D3E Wood Pellet Grill
  • Z Grills Apple Wood Pellets
  • Disposable Aluminum Pan
  • Aluminum Foil
  • Tongs