Smoked Potato Salad is a must try and easy to make. Instead of boiling the potatoes I smoked them first with the usual ingredients plus bacon for the win.
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.
Notes
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.