Smoke-Roasted Peruvian Potato Salad Recipe

Name: Smoke-Roasted Peruvian Potato Salad Recipe
Ingredients: 2 pounds baby fingerling potatoes (ideally purple), scrubbed and blotted dry; 2 carrots, trimmed, peeled, and cut into 1-inch chunks; 2 scallions, trimmed, white parts cut crosswise into 10-inch pieces, green parts finely chopped and set aside for serving; 2 tablespoons extra virgin olive oil; Coarse salt (sea or kosher) and freshly ground black pepper; 6 ounces queso blanco, white cheddar, or ricotta salata; 1 hard-cooked egg, peeled and halved; 2 to 3 tablespoons aji amarillo paste or 2 teaspoons hot paprika; 1 teaspoon ground or freshly grated turmeric; 1 tablespoon each fresh lemon zest and juice, or to taste; 1/2 cup evaporated milk, or more as needed; 3 tablespoons canola oil; 1 Coarse salt (sea or kosher) and freshly ground black pepper; Wood chunks or wood chips, soaked in water for 30 minutes, then drained

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Grill
Grill basket
Cast iron skillet
Aluminum foil pan
Bamboo skewer
Cooling rack
Food processor
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Chef's knife
Cutting board
Peeler
Spoon
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Ingredients

2 pounds baby fingerling potatoes (ideally purple), scrubbed and blotted dry
2 carrots, trimmed, peeled, and cut into 1-inch chunks
2 scallions, trimmed, white parts cut crosswise into 10-inch pieces, green parts finely chopped and set aside for serving
2 tablespoons extra virgin olive oil
Coarse salt (sea or kosher) and freshly ground black pepper
6 ounces queso blanco, white cheddar, or ricotta salata
1 hard-cooked egg, peeled and halved
2 to 3 tablespoons aji amarillo paste or 2 teaspoons hot paprika
1 teaspoon ground or freshly grated turmeric
1 tablespoon each fresh lemon zest and juice, or to taste
1/2 cup evaporated milk, or more as needed
3 tablespoons canola oil
1 Coarse salt (sea or kosher) and freshly ground black pepper
Wood chunks or wood chips, soaked in water for 30 minutes, then drained