Smoked New Potato Salad


Ingredients
2 cups hardwood chips
Dill Vinaigrette (recipe follows)
2 pounds new potatoes
1 medium yellow or red bell pepper, halved
1 tablespoon olive oil
2 tablespoons (1 ounce) crumbled feta cheese


1. Cover hardwood chips with water and soak for at least 30 minutes. (If using wooden or bamboo skewers, prepare by soaking in water 20 to 30 minutes to keep from burning.) Prepare Dill Vinaigrette; set aside.

2. Place potatoes in large saucepan and cover with water; bring to a boil over high heat. Reduce heat to medium and simmer 8 to 10 minutes or until crisp-tender; drain and cool. (Potatoes can be prepared ahead and refrigerated for up to one day.)

3. Grill bell pepper halves skin-side down on covered grill over medium coals 15 to 25 minutes or until skin is charred, without turning. Remove from grill and place in plastic bag until cool enough to handle, about 10 minutes; remove pepper skin with paring knife and discard. Chop pepper; set aside.

4. Halve potatoes and place in medium bowl. Drizzle with oil; stir to coat potatoes evenly. Spray hinged wire grill basket with nonstick cooking spray. Place potatoes in basket, arranging in single layer; close securely. (Or, thread potatoes onto 5 or 6 prepared skewers.) Drain hardwood chips and sprinkle over hot coals. Grill potatoes on covered grill over medium to hot coals 12 to 16 minutes (6 to 10 minutes if using skewers) or until golden, turning once. Remove to serving bowl; add bell pepper and gently stir in dressing. Sprinkle with cheese; gently combine. Garnish as desired.

Dill Vinaigrette

Ingredients
1/4 cup thinly sliced green onions
2 tablespoons chopped fresh dill weed
2 tablespoons rice vinegar or cider vinegar
1 tablespoon Dijon mustard
1 tablespoon olive oil

1. Whisk all ingredients together in small bowl.

Makes 6 servings