Bbq Fingerling Potato And Bacon Salad

• 3/4 lb fingerling potatoes
• 1 cup hickory wood chips, soaked in water
• 1/2 cup mayonnaise
• 2 T BBQ Sauce
• 1 T mustard oil
• 1 T sherry vinegar
• 2 slices thick cut bacon, chopped into pieces
• 1 T finely diced celery
• 1 T finely diced red onion
• 2 T chopped parsley
• 1 tsp chopped tarragon
• 6 scallions, white parts only, thinly sliced
• salt and pepper
• 12 small celery leaves, for garnish

1. 1. Cook the potatoes: Place the potatoes in a large pot and cover with cold water. Salt liberally and bring to a boil. REduce to a simmer, and cook until tender, about 18 to 20 minutes. Drain. Cool and peel off skins
2. 2. Smoke the potatoes: Drain the hickory wood chips. Place in the bottom of a steamer pot lined with aluminum foil, and heat over medium on a stovetop burner until wood chips are smoking. Place the potatoes in the steamer insert, position the insert on top of the pot, and cover tightly with the lid so that no smoke escapes. Smoke over medium heat for about 5 minutes. Set aside
3. 3. Assemble the potato salad: Whisk together the mayonnaise, BBQ sauce, mustard oil and sherry vinegar in a large bowl. Add the warm potatoes and, using a fork, crush the potatoes into the vinaigrette. Fold in the chopped bacon, celery, red onion, parsley, tarragon and scallions, and season with salt and pepper. Let stand for 20 minutes. Let stand for 20 minutes, stirring occasionally. Garnish with celery leaves

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Taken from www.epicurious.com/recipes/member/views/bbq-fingerling-potato-and-bacon-salad-50038500 (may not work)