Smoky Potato Salad
Chef Michael LeMaster, Sonny Brian's, Dallas, TX
Adapted by StarChefs

Yield: 6 servings

  • 8-12 red new potatoes, cut in half
  • ¼ cup black olives, chopped
  • ½ cup green olives (with pimento), chopped
  • ½ cup celery, chopped
  • ¼ cup red onion or 1 bunch of green onions, chopped
  • 4 eggs, hard-boiled, chopped
  • 12 slices turkey bacon, fried crisp
  • ½ cup kosher or garlic dill pickle, chopped
  • 2 teaspoons black pepper
  • ¼ cup fat-free mayonnaise
  • 2-3 Tablespoons Creole mustard, or spicy brown mustard of your choice
  • 2-3 cloves garlic, crushed
  • ½ cup Texas pecans, chopped
  • 1 Sonny Bryan's Bean Spice Mixture

Rub 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 spicy.

Memorial Day Homepage Dean Fearing Kent Rathbun Recipes Stephan Pyles Recipes Michael LeMaster Recipes Charlie Watkins Recipes