TOMATILLO & SMOKED POTATO SALAD
Subtly smoky red potatoes with raw chunks of tomatillo & salty queso fresco
6 red same-size red potatoes
4 tomatillos, husked removed & cleaned
1 jalapeno, minced
1tsp garlic powder
6oz queso fresco,chopped
2tbsp olive oil
2tbsp lime juice
Preheat smoker to 250 degrees. Poke the potatoes all over with a sharp knife and rub with olive oil. Sprinkle well with salt n pep. Smoked 3-4hrs until tender. Cut into chunks and combine with all other ingredients. Great at room temp or cold.
Don’t do it.