Bill's Smoked Potato Salad with TexasBBQRub Original

Instructions

1. Preheat the Smoker: Set your smoker to a steady 225 degrees F (107 degrees C) and load with hickory or oak chips. This temperature renders a gentle smoke while allowing the potatoes to cook evenly.
2. Prep the Potatoes: Cut each potato in half lengthwise; leave the skins on for texture. Toss the halves in a large bowl with olive oil, TexasBBQRub, kosher salt, and pepper until lightly coated.
3. Smoke the Potatoes: Arrange the potato halves on the smoker grate, skin-side down. Smoke for 1 1/2-2 hours, or until the interior reaches 210 degrees F (99 degrees C) and the skins are nicely browned. (USDA guidelines require all cooked foods to reach at least 165 degrees F, so we're well above that.)
4. Steam-Finish (Optional): If you prefer a softer bite, place a shallow pan of water on the smoker for the last 30 minutes; the added moisture will finish the cooking without drying the rub.
5. Cool Slightly: Remove the potatoes and let them rest 10-15 minutes. While still warm, slice each half into 1-inch chunks. Warm potatoes absorb the dressing better.
6. Make the Dressing: In a separate bowl whisk together mayo, sour cream, Dijon mustard, apple-cider vinegar, a pinch of salt, and black pepper. Adjust acidity to taste.
7. Combine: Transfer the warm potato chunks to a large mixing bowl. Fold in the dressing, pickles, celery, green onion, and chopped boiled eggs (if using). Do not over-mix; you want a creamy coating, not a mash.
8. Season & Chill: Taste and add extra salt/pepper if needed. Cover and refrigerate at least 1 hour (preferably 3-4 hours) so flavors meld.
9. Serve: Garnish with fresh parsley and a light drizzle of olive oil. Serve chilled or at room temperature alongside smoked meats or a backyard BBQ spread.