VICTORY SANDWICH BAR’S SMOKED POTATO SALAD

2 pounds small red potatoes

Salt

1 cup mayonnaise

1/4 plus 2 tablespoons finely diced yellow onion

1/4 plus 2 tablespoons finely diced celery

1/4 plus 2 tablespoons finely diced roasted red peppers

1 tablespoon fresh lemon juice

Zest of 1/2 lemon

1 1/2 teaspoons kosher salt

1/4 teaspoon habanero powder, or to taste

Heat grill or smoker to 225 degrees. Fill smoker container with wood chips that have not been soaked in water.

In a large saucepan, cover potatoes with water and add about 2 tablespoons salt. Bring to a boil, then reduce to a simmer and cook potatoes until almost fork tender. Drain and cool. Arrange potatoes on grill or smoker, cover and smoke for one hour. Remove and cool. Cut potatoes into bite-size pieces.

In a medium bowl, combine mayonnaise, onion, celery, red peppers, lemon juice, lemon zest, salt and habanero powder. Pour over potatoes and toss to combine. Serve immediately or refrigerate for up to 1 day. Makes: 5 cups

Per 3/4-cup serving: 391 calories (percent of calories from fat, 68), 4 grams protein, 29 grams carbohydrates, 3 grams fiber, 31 grams fat (4 grams saturated), 13 milligrams cholesterol, 506 milligrams sodium.

STYLING BY MELISSA ALLEN / CONTRIBUTED BY ADRIENNE HARRIS