Chef Michael LeMaster, Sonny Brian's,
Adapted by StarChefs
Yield: 6 servings
red new potatoes, cut in half
cup black olives, chopped
cup green olives (with pimento), chopped
cup celery, chopped
cup red onion or 1 bunch of green onions, chopped
eggs, hard-boiled, chopped
slices turkey bacon, fried crisp
cup kosher or garlic dill pickle, chopped
teaspoons black pepper
cup fat-free mayonnaise
Tablespoons Creole mustard, or spicy brown mustard of your choice
cloves garlic, crushed
cup Texas pecans, chopped
Sonny Bryan's Bean Spice Mixture
potatoes with olive oil. Place face down on a smoker (grilling
won't give smoked flavor). Smoke at 250-275°F for 1½ to 2 hours.
Potatoes should be firm, but not mushy.
Combine ingredients for bean spice mixture. Mix potatoes with
above ingredients and bean spice mix. If too dry, add more mayonnaise.
Color should be darker due to Creole mustard and taste bold and