Categories: Grilling

Ingredients

• 3 cups cherry wood chips, soaked and drained
• 2 lb. baby purple potatoes
• 1 1/2 cups thinly sliced purple radishes
• 5 tbsp. olive oil
• 1/4 cup apple cider vinegar
• 2 tbsp. grainy mustard
• 4 tsp. light brown sugar
• 1 tsp. kosher salt
• 1 tsp. ground cumin
• 3/4 tsp. chipotle chile powder

Directions

1. Preheat a gas grill to medium on one side, or push hot coals to one side of a charcoal grill. Place a disposable foil 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 a charcoal grill; heat until wood chips are smoking.

2. Place potatoes in a foil pan; place on grates over unlit side of grill. Grill, covered, 20 minutes. Rotate pan halfway; grill, covered, until potatoes are tender, 20-30 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.

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