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Smoked new potato salad

Steve likes to use new potatoes for this salad. As with anything you smoke, the surface must be dry before you put them in the smoker, or the smoke particles will only attach themselves to the moisture on the outside rather than creating a pellicle or smoky skin on the surface.


Put the potatoes in a saucepan, add just enough water to cover them, bring to the boil and simmer for 15 minutes or until just tender.

Drain them in a colander and allow them to cool and dry.

Remove the skin from the potatoes and place them in the cold smoker for just about an hour or so. Leave to cool.

For the vinaigrette, shake the ingredients together in a screw-top jar to emulsify.

Taste and adjust the seasoning.

Toss the cold-smoked potatoes with the onion and the vinaigrette dressing.

Scatter over the herbs to serve.


At the same time as cold-smoking the potatoes, you could place a few peeled, hardboiled eggs in the cold smoker, then chop them and add to the salad.

You could even cold-smoke the oil for the dressing to enhance the smoky effect.

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  • 1kg new potatoes
  • 1 red onion, finely chopped, or 3 spring onions, sliced
  • A handful of herbs, such as snipped chives or young rosemary sprigs

For the vinaigrette

  • 1 tsp coarse sea salt
  • 1 garlic clove, peeled and chopped
  • 2 tsp balsamic vinegar

For smoking

  • Oak (or other) wood chips or sawdust


  • Cold smoker

This recipe is taken from...

River Cottage Curing & Smoking Handbook