Salade de pommes de terre fumées

Ingrédients

• 2 pounds Yukon gold potatoes ((5 to 6 potatoes))
• 2 tablespoon olive oil
• kosher salt (to rub on potatoes)
• 2 stalks celery (diced)
• 1 large pickle (diced)
• 2 hard boiled eggs (chopped)
• 1/2 small red onion (diced)
• 1/2 cup sour cream
• 1/2 cup mayonnaise
• 2 tablespoons pickle juice
• 1/8 teaspoon fresh dill (or to taste)
• 1/2 teaspoon cracked black pepper (or to taste)

Préparation

1. 1

   Preheat the smoker to 200°F. Use a vegetable scrubber to clean the potatoes under cold running water; pat potatoes dry with paper towels.

2. 2

   Rub the potatoes with olive oil and coat with salt. Place on a rimmed baking sheet. Smoke for 2.5 hours. Potatoes should be fork tender but still stiff.

3. 3

   Allow to cool about 30 minutes before peeling and dicing.

4. 4

   Add all ingredients to a large bowl and stir.

5. 5

   Refrigerate until ready to serve.