This recipe was inspired by Alaska wildfires of summer 2019. The cherries on our tree actually retained a smoked flavor at the end of the summer season. The wildfires were devastating but the smoked blueberries, raspberries and cherries were interesting. 


10 small Yukon gold potatoes, boiled and cooled

1 cup sour red cherries

½ medium red onion 

5 green onions, sliced

½ cup flat-leaf parsley, minced 

6 slices bacon, cooked and cooled

½ cup dried cranberry

2 cups grated Manchego cheese

4 hard boiled eggs, peeled and sliced 

¼ cup red wine vinegar

1 cup homemade or store-bought mayonnaise

½ cup Greek-style yogurt

½ teaspoon Dijon mustard

2 teaspoon red pepper sauce 

Salt and freshly ground pepper, to taste

½ cup chives, minced 


  • Author: Kirsten Dixon


To smoke the potatoes and cherries:

3 tablespoons alder wood chips 

In a six-quart casserole with a tight-fitting lid, fit a piece of aluminum foil into the bottom of the pot. Place the wood chips over the aluminum. Place an additional piece of aluminum over the wood chips. Heat the casserole over medium heat for about 5 minutes, or until the wood chips are smoking. Place a steamer or rack that fits into the casserole on top of the aluminum. Cut the potatoes into one-inch cubes and place them onto the steamer or rack. Cut the cherries in half, pits removed, and add to the potatoes. Turn the heat off. Let the potatoes and cherries sit to absorb the smoke for about 30 minutes.

While the potatoes and cherries are smoking, chop the red onion into a small dice. Place the onion into a large mixing bowl. Slice the green onion and parsley and add to the bowl. Remove the potato-cherry mixture from the smoker and place into the large mixing bowl.  Add the chopped bacon, dried cranberries, grated cheese, and the hard-boiled egg. Gently stir in the vinegar, mayonnaise, Greek yogurt, mustard, pepper sauce, and plenty of salt and pepper to taste. Garnish with the herbs. 

Makes 4-6 servings.