SMOKED WASABI POTATO SALAD
1 pound fingerling or white new potatoes
3 tablespoons salad oil, divided
½ teaspoon wasabi powder
1 tablespoon rice vinegar
1.4 cup shallots, diced
2 tablespoons crème frâiche or whipping cream
2 tablespoons Hellman’s mayonnaise
Sea salt and white pepper to taste
2 tablespoons fresh chives, minced
Boil the potatoes in water to cover while building a fire in the smoker. Drain and cool the potatoes in running water. Dry them and roll them in 1 tablespoon oil.
Smoke the potatoes with the ribs. Meanwhile dissolve the wasabi paste in the rice vinegar. Dice and add the shallots. Stir in the remaining oil, cream, and mayonnaise. Season to taste with salt and pepper. Reserve.
Cut the potatoes into 1” chunks and toss them in the prepared dressing. Garnish with fresh chives and serve.
TIPS ON SMOKING VEGETABLES:
Precook root vegetables. Lightly oil them and smoke at least 1 hour.
Tender vegetables: asparagus, squash and peppers can be smoked from a raw state. Allow 2 hours.