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YIELD 8 SERVINGS AS MAIN
PREP TIME 20 MINUTES
SMOKING TIME 20 MINUTES
INGREDIENTS
SmoCooker 6
Copyright © 2016 Gourmia. All Rights Reserved.
12 OUNCES WATER
6 MEDIUM RUSSET POTATOES, WASHED
AND SCRUBBED WELL, ABOUT 5 POUNDS
1 CUP MAYONNAISE
1 TABLESPOON MUSTARD
1 TEASPOON APPLE CIDER VINEGAR
1 TEASPOON DRY DILL
½ TEASPOON SALT
½ TEASPOON FRESH CRACKED BLACK PEPPER
½ CUP FINELY CHOPPED CELERY
¼ CUP MINCED ONION
Pour the water into the bottom of the cooking pot. Fill the
charring cup with soaked wood chips and cover with the lid. Add
the first cooking rack and add three of the potatoes, making sure
there is room between each piece, then add the second rack and
position the remaining potatoes. To smoke salad, plug in the
machine, then place the lid on the smoker and slide the locking
lever to the left to lock it into place. Turn the pressure regulator
knob to PRESSURE. Press the ‘Smoke’ button until the display
reads ‘Cold’, then press the ‘+’ button once so the display reads
‘Hot’. Press the ‘Smoke’ button again and the display will flash
‘:00’. Press the ‘+’ button and set the time to ‘:20’ and press the
‘Start/Stop’ button to begin cooking.
Once the timer goes o, turn the pressure knob to STEAM and
allow the machine to vent until the pressure is fully released,
then press the ‘Start/Stop’ button. Slide the locking lever to the
right to unlock the machine, and transfer the potatoes to a plate
using tongs, and cool until easy to handle, about 1 hour. While
the potatoes cool prepare the dressing. In a large bowl combine
the mayonnaise, mustard, vinegar, dill, salt, and pepper. Whisk
until well combined, then add the celery and onion and fold to
combine. Cover and chill until the potatoes are ready. Once
cooled, remove the peel and cut the potatoes into ¼-inch cubes.
Fold the potato cubes into the prepared dressing. Cover and
chill for 2 hours before serving.
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