A Roasted/Smoked/Grilled Potato Salad

They spent a little time on the grill, and ended up tasty.-Scotty

I saw this on the Missouri Heart Center’s Facebook page, and decided to give it a whirl.

This is the original recipe I started with, but there was a lot of adapting & overcoming before I finished.  But it turned out well!


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As I said I started with the above recipe, but made a few modifications along the way…

  • I cut the potatoes and them put them in a bag with olive oil, garlic, salt & pepper for an hour or so before cooking them.
  • My original intent was to do the whole thing on the grill, but because of my usual timing issues I swerved.  I wasn’t going to be able to get and keep the grill hot enough and still get the other things done.  So I put them in aluminum pans and put them on hickory smoke for 20 minutes or so.  In the end I would have liked to have kept them smoking longer, but plans change.
  • I finished them up in the oven according to the recipe.  I would’ve like to have kept them in a little longer to make them a little crisper but again, plans…

My guests liked them, I liked them, and may give them another shot this summer.  And speaking of summer recipes, here’s the original post from the Missouri Heart Center FB with some other ideas.  Enjoy!


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