Smoked Potato Salad

Ingredients

• 0.5 teaspoon pepper black
• 2 teaspoons celery seed 
• 1 teaspoon dijon mustard 
• 2 tablespoons flat-leaf parsley fresh chopped
• 2  green onions thinly sliced
• 0.3 cup kalamata olives pitted sliced
• 0.3 teaspoon kosher salt 
• 0.3 cup olive oil divided
• 2 cups mesquite wood chips 
• 1.5 pounds potatoes 
• 1 tablespoon red wine vinegar 

Equipment

• bowl
• frying pan
• knife
• whisk
• grill
• aluminum foil

Directions

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 40
3. Pierce bottom of a disposable aluminum foil pan several times with the tip of a knife.
4. Place pan on heat element on heated side of grill; add 1 cup wood chips to pan.
5. Place grill rack on grill.
6. 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.
7. Place pan over unheated side; close lid. Cook 30 minutes at 400 or until tender, and add remaining 1 cup wood chips after 15 minutes.
8. Remove potatoes from grill.
9. Combine potatoes, olives, and onions in a medium bowl.
10. Combine the remaining oil, parsley, and remaining ingredients in a small bowl; stir with a whisk.
11. Drizzle oil mixture over potato mixture; toss well.