Smoke-Roasted Peruvian Potato Salad Recipe - Barbecuebible.com

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