1 1/2 lb Cold smoked thin-skinned -potatoes; see oven smoking -recipe, cut in 1/2" cubes 2 lg Celery stalks; thinly slice 2 Green onions; thinly sliced 1 1/2 tb Drained capers 1/2 c Lemon mayonnaise (see below) Salt and Pepper
LEMON MAYONNAISE:
2 tb Lemon juice 2 Cloves garlic 1 lg Egg 1/8 ts Paprika 1 c Salad oil Salt and pepper LEMON MAYONNAISE INStrUCTIONS: In a blender of food processor, whirl lemon juice, garlic, egg and paprika until blended. With motor running, slowly pour in salad oil until combined. Add salt and pepper to taste. Cover and chill up to 2 days. makes 1-1/4 cups SMOKED POTATO SALAD INStrUCTIONS: In a bowl, gently mix together the potatoes, celery, onions and capers. Stir in 1/3 c lemon mayo, add more if desired. Season with salt and pepper to taste. Serve or cover and chill up to 2 days. Found by Fran McGee Source: Sunset Magazine March 1987