Victory Sandwich Bar’s spicy smoked potato salad is a crowd pleaser

Victory Sandwich Bar

340 Church Street, Decatur.

404-377-9300, www.vicsandwich.com

My son and daughter-in-law treated me to lunch at a restaurant I hadn’t been to but they had, Victory Sandwich Bar. As my side dish, I chose the “smoked potato salad.” After one mouthful, I said that it was really very good and asked if they had ever gotten it. They had not, so I made them taste it. Everybody loved it! I said I wonder if they would tell me how they make it. My son begged me not to ask for the recipe. So, I told him that I would just ask the AJC. He was OK with that. Thank you. — Janis Luepke, Sandy Springs

A: Melissa Allen, executive chef for Victory Brands, sent the recipe and a few notes.

“I do a lot of research before coming up with recipes. I saw someone had smoked potatoes for a component in one of their dishes in a book I have. That’s made me decide to make a potato salad.

I like spicy food and making powders and various spice blends, as we do with our chorizo for the ‘Han Cholo’ [a sandwich with chorizo, feta and tomatillo salsa].”

The recipe calls for habanero powder which the restaurant used to make, but now outsources. “We have made it in the past, but it kind of burns our noses! We order it from a local produce company and when not in stock we’ve gotten it from Amazon.”

You could substitute a small amount of minced fresh habanero.

As for smoking the potatoes, the restaurant uses an electric smoker that they use to smoke pork, to smoke trout for “The Stream Machine” featuring smoked trout salad on ciabatta and to smoke beets for “The Beeter,” the restaurant’s take on a pastrami salad with brined, seasoned and smoked betts.

We tested the recipe following these directions and using a grill smoker box on a gas grill. These boxes are available from Savory Spice in Virginia-Highland, Cook’s Warehouse and Sur la Table. Be certain to use potatoes that are all the same size.

They will cook evenly in the first step and by using whole potatoes in their skins in the smoking step, the potato interiors don’t dry out. Is there a recipe from a metro Atlanta restaurant you'd like to make at home? Tell us and we'll try to get it. We'll also test it and adapt it for the home kitchen. Because of volume, we can't answer all inquiries. Send your request, your address and phone number to fromthemenu@gmail.com and put “From the menu of ” and the name of restaurant in the subject line.