Brined Smoked Salmon with Potato Salad and Green Tartar Sauce

This recipe was fabulous.  I made a couple of changes to the original from Food and Drink 2014 recipe by only soaking it for about half the time in the brine and using skinless salmon.

BRINE
1/3 cup kosher salt
1/4 cup brown sugar
1 cup hot water
3 cups cold water
2 bay leaves
6 peppercorns
4 pieces salmon fillet (I used skinless)
2 tsp vegetable oil

GREEN TARTAR SAUCE
1/4 cup sour cream
1/4 cup mayonnaise
1/4 cup minced celery
1 tbsp chopped capers
1 tbsp chopped green onion
2 tbsp chopped parsley
1 tbsp chopped chervil
2 tsp chopped fresh tarragon
1 tsp lemon juice
Pinch cayenne
Salt to taste

POTATO SALAD
250 g mini gold potatoes
250 g mini brown potatoes
250 g mini purple potatoes

1. Add salt and sugar to hot water and stir until dissolved.  Stir in cold water, bay leaves and peppercorns.  Place salmon in a baking dish.  When liquid is cool, pour over salmon.  The fish should be submerged in the brining liquid.  Cover and refrigerate for 1 to 1 1/2 hours.  Remove salmon from brine and pat dry with paper towel.
2. Preheat grill to high.  Add smoking packages (wrap 2 cups wood chips in foil. Poke holes in foil and add to barbecue before you reduce heat.) Turn off 2 burners and reduce heat to 225 to 275 F.
3. Rub the salmon with vegetable oil.  Place on the side of the grill that is turned off.  Close lid and bake for 20 to 25 minutes or until white juices begin to appear.  Remove from heat and let cool to room temperature.  
4. Combine all the tartar sauce ingredients in a medium bowl and reserve.
5. Bring potatoes to a boil in a large of of salted water.  Reduce heat and simmer until tender, about 15 min.  Drain and let cool.  Slice potatoes in half and then mix with 1/3 cup tartar sauce.  
6. Serve cold or hot.