Smoked Potato Salad

tjshelton

Newbie

Original poster

Jun 17, 2011

27

11

St. Mary's County, Maryland

• Jun 20, 2011

• #1

I'd like to try a Smoked Potato Salad - There is a recipe in the "Dadgum, That's Good" cookbook that looks really good.

It calls for peeled russet potatoes, but I'd like to use Red potatoes and leave the skin on.  Would this work?  Or would leaving the skin on keep the smoke from infusing into the potato?

I promise Qpics when its made...

Tom

 

mdboatbum

Master of the Pit

OTBS Member

Apr 22, 2011

4,094

431

Washington, DC

• Aug 8, 2011

• #2

I'd guess the skin would be a pretty effective barrier for the smoke. I'd definitely recommend reds, as have yet to successfully use russets in potato salad. They usually end up mashed. I was thinking about this the other day, and I think I'd cube the potatoes leaving the skins on, then parboil them. Then into an ice water bath to shock them. Then a couple hours in a cool (120˚?) smoker til they reached the desired doneness. I'd think hot smoking them might make then tough on the outside, but I certainly could be wrong. just ask my wife :)

 

venture

Smoking Guru

OTBS Member

Aug 1, 2008

6,948

73

Central California

• Aug 8, 2011

• #3

I think this would work.  Leaving the skin on red potatoes is pretty common.

When I use russets for fries, I often leave half the skin on to kick up their flavor and give them a rustic look.  When leaving all the skin on russets, you can get an overly bitter flavor.

Looks like you will have some fun experimenting.  For me, experimenting is really half the fun.  About the only rules in my kitchen are the ones regarding food safety.

Good luck and good smoking.

 

meateater

Legendary Pitmaster

SMF Premier Member

Oct 17, 2009

8,983

63

Hendertucky, Nv.

• Aug 8, 2011

• #4

I haven't smoked taters for tater salad but I like taking reds and quartering them and coating with olive oil and whatever seasoning I feel like and smoke them. Awefull darn good. 

 

chef jay

Fire Starter

Aug 7, 2011

55

11

Toronto, ON

• Aug 8, 2011

• #5

I did a smoked potato salad with red potatoes in July with the skin on and it was amazing with good smoke flavour throughout. I smoked the potatoes until they were soft, cut them when they were warm and dressed the salad (I did a mayo/sour cream based dressing with celery, sweet onion and homemade sweet pickles). I served it the following day, it lasted about 20 minutes...

 

hooligan8403

Meat Mopper

Oct 25, 2011

248

11

Montgomery Al

• Nov 21, 2011

• #6

Chef Jay said:

I did a smoked potato salad with red potatoes in July with the skin on and it was amazing with good smoke flavour throughout. I smoked the potatoes until they were soft, cut them when they were warm and dressed the salad (I did a mayo/sour cream based dressing with celery, sweet onion and homemade sweet pickles). I served it the following day, it lasted about 20 minutes...

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Similar to the recipe I use for my potato salad. Red potatoes, sour cream, light mayo, garlic, crumbled bacon, and green onions. Im not a fan of eggs so I usually have to make my own.

 

SmokinAl

SMF Hall of Fame Pitmaster

Staff member

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★ Lifetime Premier ★

Jun 22, 2009

51,385

12,221

Central Florida (Sebring)

• Nov 21, 2011

• #7

I have found that potato's really pick up smoke. It doesn't matter if the skin is on or off.

 

custom99

Meat Mopper

Jun 21, 2011

294

13

Pittsburgh - South Hills

• Nov 21, 2011

• #8

I have never done smoked potato salad. I throw russet potatoes in when I am doing ribs and they are great. I just rub them done with olive oil and s/p. They are so soft by the time the ribs are done that they have the consistency of a smokey mashed potato. The oil soaks in and between that and the smoke the insides turn a dark golden brown. 

 

owlcreeksmoker4

Smoking Fanatic

Nov 24, 2011

371

10

Paoli, Ok

• Nov 27, 2011

• #9

Chef Jay said:

I did a smoked potato salad with red potatoes in July with the skin on and it was amazing with good smoke flavour throughout. I smoked the potatoes until they were soft, cut them when they were warm and dressed the salad (I did a mayo/sour cream based dressing with celery, sweet onion and homemade sweet pickles). I served it the following day, it lasted about 20 minutes...

Click to expand...

I did the same except with a different version of the salad. but you should find the reds will get a good flavor with skin on

 

r4g4b45h

Newbie

Feb 8, 2014

6

10

Talofofo, Guam

• Feb 17, 2014

• #10

We just did a smoked potato salad with reds for hubby's birthday. Rubbed the potatoes with some evoo before putting them in the smoker, and sprinkle them with sea salt. Cut them up, mixed with mustard, mayo, dill pickle relish, and served it. So good! Can't wait to taste it tomorrow, once the flavored marry!

 

reinhard

Master of the Pit

OTBS Member

Feb 6, 2013

1,192

288

Andover Minnesota

• Feb 17, 2014

• #11

Great thread!!! I haven't smoked potatoes yet, and this will make me jump right into it.  I have one rule with potatoes--I leave the skin on for everthing i make with potatoes.  Mashed, fried, baked ect. now smoked coming up.  Reinhard