Lisa and Brandon Mohon lent their smoker to Petra and the Beast chef Misti Norris, who put smoked potatoes on the menu. That gave Lisa an idea. “This is the potato salad I always make, but with smoked potatoes,” she says. “Normally I roast the potatoes in the oven.” She also uses Mohon Barbecue smoked bacon.

INGREDIENTS

• 2 pounds small red potatoes

• 3 slices smoked bacon

• 1/2 cup crumbled blue cheese

• 3 green onions

For red-wine vinaigrette

• 2 tablespoons red wine vinegar

• 1/3 cup olive oil

• 1 teaspoon dried oregano

• 1 teaspoon garlic granules

• pinch of salt and cracked pepper

DIRECTIONS

Quarter potatoes and toss with olive oil, salt and pepper. Place potatoes in foil pan. Par bake in oven at 350 degrees for 20 minutes. Finish in the smoker at 250-275 degrees for 15 minutes. Whisk all ingredients for red-wine dressing and set aside. Cook bacon and chop. Dice green onion and discard white part. Once the potatoes are slightly cooled, mix bacon, green onions, vinaigrette and blue cheese. Can be served warm or chilled.