Smoked Potato Salad

• 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

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 400u0b0. 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 400u0b0 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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mesquite wood chips, olive oil, black pepper, kosher salt, potatoes, olives, green onions, flatleaf, red wine vinegar, celery, mustard

Taken from www.myrecipes.com/recipe/smoked-potato-salad (may not work)