Smoked Potato Salad

• 3 cups cherry wood chips, soaked and drained
• 2 pounds baby purple potatoes
• 1 1/2 cups thinly sliced purple radishes (about 6 oz.)
• 5 tablespoons extra-virgin olive oil
• 1/4 cup apple cider vinegar
• 2 tablespoons grainy mustard
• 4 teaspoons light brown sugar
• 1 teaspoon kosher salt
• 1 teaspoon ground cumin
• 3/4 teaspoon chipotle chile powder

1. Preheat a gas grill to medium (about 400u0b0F) on one side, or push hot coals to one side of a charcoal grill. Place a disposable aluminum 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 charcoal grill; heat until wood chips are smoking.
2. Place potatoes in a disposable aluminum pan; place on grates over unlit side of grill. Grill, covered, 20 minutes. Rotate pan halfway; grill, covered, until potatoes are tender, 20 to 30 more minutes. Cut potatoes into 3/4-inch pieces. Place in a large bowl; add radishes.
3. Whisk together oil and remaining ingredients in a small bowl. Pour dressing over potatoes and radishes; toss to coat.

cherry wood chips, baby purple potatoes, purple, extravirgin olive oil, apple cider vinegar, grainy mustard, light brown sugar, kosher salt, ground cumin, chile powder

Taken from www.myrecipes.com/recipe/smoked-potato-salad-0 (may not work)