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Southfork's Smoked Baked Potato Salad

J.R. may be gone from television, but he remains in the memories of Texans who make the pilgrimage to Southfork Ranch. Located north Dallas, the branch used for the outdoor scenes in the series in now open to the public.

The restaurant there, named appropriately enough “Miss Ellie’s Kitchen,” serves some mighty fine barbecue, cooked in a specially designed smoker that can handle up to 200 briskets at a time. That smoker is also used to cook this flavorful potato salad, the creation of Joe “Buck” Cave, director of food and beverage for Southfork Ranch.

4 large baking potatoes
1/2 cup diced celery
1/2 cup finely chopped sweet pickles
1/2 cup chopped bell pepper
1/2 cup chopped yellow onion
1-1/2 cups salad dressing (not mayonnaise)

Salt and black pepper to taste (“Buck” recommends freshly ground pepper)
Smoke potatoes on an outdoor grill or in a smoker for 1-1/2 hours. (Mesquite or hickory wood is recommended.) Cut potatoes into 1/2-inch cubes, leaving skins on. Combine potatoes with all remaining ingredients, mixing well until everything is coated with salad dressing. Chill for at least 2 hours before serving.

SERVES 6 TO 8

Recipe reprinted from Texas Barbecue

 

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