Categories: Grilling
Ingredients
- 3 cups cherry wood chips, soaked and drained
- 2 lb. baby purple potatoes
- 1 1/2 cups thinly sliced purple radishes
- 5 tbsp. olive oil
- 1/4 cup apple cider vinegar
- 2 tbsp. grainy mustard
- 4 tsp. light brown sugar
- 1 tsp. kosher salt
- 1 tsp. ground cumin
- 3/4 tsp. chipotle chile powder
Directions
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Preheat a gas grill to medium on one side, or push hot coals to one side of a charcoal grill. Place a disposable foil pan directly on the burner on lit side of the gas grill, and add soaked wood chips to pan, or scatter wood chips on hot coals of a charcoal grill; heat until wood chips are smoking.
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Place potatoes in a foil pan; place on grates over unlit side of grill. Grill, covered, 20 minutes. Rotate pan halfway; grill, covered, until potatoes are tender, 20-30 more minutes. Cut potatoes into 3/4-inch pieces. Place in a large bowl; add radishes.
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Whisk together oil and remaining ingredients in a small bowl. Pour dressing over potatoes and radishes; toss to coat.