Smoked New Potato Salad
Place potatoes in large saucepan and cover with water; bring to a boil over high heat. Reduce heat to medium and simmer 8 to 10 minutes or until crisp-tender; drain and cool. (Potatoes can be prepared ahead and refrigerated for up to 1 day.)
Grill bell pepper halves skin sides down on covered grill over medium coals 15 to 25 minutes or until skin is charred, without turning. Remove from grill and place in plastic bag until cool enough to handle, about 10 minutes; remove pepper skin with paring knife and discard. Chop pepper; set aside.
Cut potatoes into halves and place in medium
bowl. Drizzle with oil; stir to coat potatoes evenly. Spray hinged wire
grill basket with nonstick cooking spray. Place potatoes in basket,
arranging in single layer; close securely. (Or, thread potatoes onto 5
or 6 prepared skewers.) Drain hardwood chips and sprinkle over hot
coals. Grill potatoes on covered grill over medium to hot coals 12 to 16
minutes (6 to 10 minutes if using skewers) or until golden, turning
once. Remove to serving bowl; add bell pepper and gently stir in
dressing. Sprinkle with cheese; mix gently. Garnish as desired.
Yield: Makes 6 servings
Picnic Basket from Kim's Whim