Best Ma Hucks Smoky Potato Salad Recipes

SMOKIN' POTATO SALAD

Smokin' Potato Salad image

Provided by Guy Fieri

Time 1h25m

Yield 4 to 6 servings

Number Of Ingredients 12

Ingredients

2 tablespoons canola oil, plus more for the grill
2 pounds Yukon gold potatoes (5 to 6 potatoes)
2 teaspoons smoked paprika
Kosher salt and freshly cracked pepper
1 cup diced celery (from 2 to 3 stalks)
1/2 small red onion, finely diced
1 tablespoon minced fresh cilantro
1/2 cup sour cream
1/2 cup mayonnaise
1 teaspoon yellow mustard
2 teaspoons chopped capers
Juice of 1/2 lemon

Steps:

Preheat a grill to medium. Oil the grill grates well.
Slice the potatoes lengthwise about 3/4 inch thick. Place the potatoes in a bowl and add 2 tablespoons canola oil, the paprika and 2 teaspoons each salt and pepper. Toss to coat.
Place the potatoes on the grill, cover and cook 5 minutes, then rotate them 90 degrees F and cook 5 to 10 more minutes. Flip the potatoes and repeat on the other side. They should be slightly puffed and golden brown. Remove and allow to cool completely. Dice into 3/4-to-1-inch pieces.
In a large glass bowl, combine the diced potatoes, celery, red onion and cilantro. In a medium glass bowl, combine the sour cream, mayonnaise, mustard, 1 teaspoon salt, 2 teaspoons pepper, the capers and lemon juice. Adjust the salt as needed.
Fold the mayonnaise mixture into the potato mixture until coated. Cover and refrigerate 20 to 30 minutes. Stir and adjust the seasoning as needed.

SMOKY TWO-POTATO SALAD

Smoky Two-Potato Salad image

Old-fashioned potato salad this is not. It's cool, creamy and way more colorful than the old standby -- and it still goes great alongside burgers, brats and corn on the cob.

Provided by Serena Ball

Categories side-dish

Time 50m

Yield 6 to 8 servings

Number Of Ingredients 11

Ingredients

1 pound red potatoes
1 pound sweet potatoes
1 tablespoon apple cider vinegar
1/4 cup mayonnaise
1/4 cup plain Greek yogurt
2 teaspoons honey
1 teaspoon chopped chipotle chile plus 2 teaspoons adobo sauce (from 1 can chipotle chiles in adobo sauce)
Kosher salt and freshly ground black pepper
1/2 cup chopped green onions (from about 2)
2 ounces smoked Gouda cheese, cut into 1/4-inch cubes (see Cook's Note)
Suggested garnishes: Smoked paprika, chopped fresh cilantro

Steps:

Cut the new potatoes and sweet potatoes into 1-inch cubes (do not peel) and put in a medium pot (see Cook's Note). Add cold water to cover and bring to a boil. Lower the heat to medium and cook until barely fork-tender, 12 minutes. Drain the potatoes in a colander and immediately drizzle the vinegar over them; let cool.
Meanwhile, make the dressing: Combine the mayonnaise, yogurt, honey, chipotle chile, adobo sauce, 1/2 teaspoon salt and 1/4 teaspoon pepper in a small bowl.
Add the potatoes, green onions and cheese to a large serving bowl,. Pour the dressing over the potatoes and toss gently. Sprinkle with paprika and cilantro if using and serve.

Nutrition Facts : Calories 245, Fat 10 grams, SaturatedFat 3 grams, Sodium 381 milligrams, Carbohydrate 33 grams, Fiber 4 grams, Protein 6 grams, Sugar 7 grams