My Smoked Potato Salad is a must try and easy to make. Instead of boiling the potatoes I smoked them first then tossed them with the usual ingredients plus bacon for the win. This is so good!
There’s potato salad and then there’s Smoked Potato Salad. Smoked potatoes you say? Yes I did, and it’s a wonderful nuanced flavor added to a classic American side dish.
After a quick wash and dry, the potatoes are rubbed with olive oil and salt and pepper. On a tray and in the smoker they went. Super easy, nothing to it.
I decided to smoke some russet potatoes in my new Traeger Smoker Grill, and after, rubbed and peeled the cooled potatoes to remove the skins,. The aroma of smoke was there. Perfect!
I also decided to up my potato salad game with the addition of one of my favorite foods, bacon. Because everything’s better with bacon. Right?!
I used my Classic Potato Salad recipe for the base, except I opted to drop the sweet component of relish and added the savory crumbled bacon and some diced jalapeño. It just needed it, but feel free to omit if you must.
For other side dishes perfect for any gathering, potluck or picnic, try my Honey Mustard Sweet Potato Salad, Loaded Twice Baked Sweet Potatoes, Bacon Mac and Cheese Casserole, or for an incredible cookie how about my Bacon Fat Gingersnap Cookies. Enjoy!
- 2 1/2 lbs russet potatoes
- 2 celery ribs diced
- 1 jalapeño small, diced, (optional)
- 1 cup red onion small dice (See Note 1)
- 4 hard-boiled eggs quartered
- 4 slices hickory smoked bacon
- 1/8 tsp smoked paprika
- 1 1/2 cups mayonnaise
- 2 tbsp cider vinegar
- 2 tbsp yellow mustard (See Note 2)
- 1 tbsp sugar
- 1 tsp kosher salt
- 1 tsp garlic powder
- 1/2 tsp black pepper
- 1/4 tsp celery seed
- Coat potatoes with olive oil and season with salt and pepper.
- Start the Traeger according to grill instructions. Set the temperature to the Smoke setting (set to Super Smoke if using a WiFIRE-enabled grill) and let smoker preheat with lid closed for 5 minutes.
- Place potatoes on a sheet pan and place directly on the grill grate. Smoke potatoes for 15-20 minutes.
- Remove potatoes from the grill. Raise the grill temperature to 450°F and preheat with lid closed 10-15 minutes. Place the tray of potatoes back on the grill and bake for 25 minutes or until tender.
- Slice bacon into small pieces and cook in a skillet over medium heat until rendered and crispy. Drain and set aside.
- When the potatoes are tender, remove from grill and set aside to cool.
- Remove the skin from potatoes and cut into large chunks. Set aside in a large bowl.
Dice celery, set aside. Remove stem and seeds from jalapeño and dice small. After cutting the red onion, in a small bowl cover with cold water and let soak for 15 minutes, then drain. Cut and quarter hard boiled eggs, set aside.
- In a small bowl whisk together mayonnaise, cider vinegar, sugar, mustard, salt, garlic powder, pepper and celery seeds.
Add bacon, diced celery jalapeño and onions to potatoes, pour dressing over all and mix well. Gently stir in eggs. Cover and refrigerate for at least 1 hour for flavors to meld.
- Sprinkle smoked paprika on top for garnish (optional) and serve chilled or at room temperature.
After cutting the red onion I cover with cold water and let soak for 15 minutes, then drain and use. This takes the raw bite flavor out of them.
For a little extra kick, substitute with dijon mustard.