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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Ingredients:
2 cups mesquite wood chips |
1/4 cup olive oil, divided |
1/2 teaspoon black pepper |
1/4 teaspoon kosher salt |
1 1/2 pounds small potatoes |
1/3 cup sliced pitted kalamata olives |
2 thinly sliced green onions |
2 tablespoons chopped fresh flat-leaf parsley |
1 tablespoon red wine vinegar |
2 teaspoons celery seed |
1 teaspoon dijon mustard |
Directions:
1. Soak wood chips in water 1 hour; drain.
2. Remove the grill rack, and set aside. Prepare grill for indirect grilling, heating one side to medium-high and leaving one side with no heat. Maintain temperature at 400°. Pierce bottom of a disposable aluminum foil pan several times with the tip of a knife. Place pan on heat element on heated side of grill; add 1 cup wood chips to pan. Place grill rack on grill. Combine 1 tablespoon oil, pepper, salt, and potatoes in a medium bowl; toss to coat. Arrange potatoes in a single layer in a disposable foil pan. Place pan over unheated side; close lid. Cook 30 minutes at 400° or until tender, and add remaining 1 cup wood chips after 15 minutes. Remove potatoes from grill. Combine potatoes, olives, and onions in a medium bowl.
3. Combine the remaining oil, parsley, and remaining ingredients in a small bowl; stir with a whisk. Drizzle oil mixture over potato mixture; toss well.
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