Go Back
+ servings
5 from 52 votes

Smoked Potato Salad with Bacon

By: Bella Bucchiotti
If you're a fan of crispy bacon and smoky, savory flavors, then this smoked potato salad is the recipe for you. It's a real crowd-pleaser and perfect for any BBQ or potluck gathering.
Prep Time: 15 minutes
Cook Time: 4 hours
Total Time: 4 hours 15 minutes
Servings: 9

Ingredients 

  • 2 Pounds red potatoes
  • 2 Tablespoon olive oil
  • 1 Tablespoon ancho chili powder
  • 12 eggs, hard boiled
  • 1 Cup mayonnaise
  • ½ Cup brown mustard
  • 1 Teaspoon garlic paste
  • 1 Teaspoon hot sauce
  • ½ Cup slaw dressing
  • ½ Teaspoon salt
  • 1 Teaspoon black pepper
  • 1 Teaspoon smoked paprika
  • 1 Cup celery, chopped
  • 1 red onion, diced
  • ¼ Cup bacon, chopped
  • 2 jalapenos, seeded, chopped
  • 1 Tablespoon chives, chopped, plus more for garnish

Instructions 

  • Preheat smoker 180 degrees F for 15 minutes.
  • Toss potatoes with olive oil, ancho chili powder. Place on a wire rack lined baking sheet. Smoke for 3 hours. Add the hard boiled eggs and smoke for 1 additional hour.
  • Roughly peel the potatoes. I prefer to leave a little bit of the skin on for flavour.
  • Dice potatoes into bite sized pieces, about ½”to 1” each and add to a large mixing bowl.
  • In a separate, smaller mixing bowl combine mayonnaise, brown mustard, garlic paste, slaw dressing, hot sauce, salt, pepper, and paprika.
  • Slice eggs in half and add the yolk to the bowl. Whisk until smooth, or use a hand mixer and beat on low speed until smooth.
  • Chop eggs, celery, red onion, chopped bacon, jalapeno and add to potatoes and add dressing. Stir to combine all. Refrigerate for at least 3 hours before servings. Preferably overnight to allow flavors to meld. Garnish with chopped chives.

Nutrition

Calories: 505kcal | Carbohydrates: 28g | Protein: 11g | Fat: 39g | Saturated Fat: 9g | Polyunsaturated Fat: 16g | Monounsaturated Fat: 13g | Trans Fat: 0.1g | Cholesterol: 241mg | Sodium: 571mg | Potassium: 663mg | Fiber: 4g | Sugar: 11g | Vitamin A: 20187IU | Vitamin C: 26mg | Calcium: 92mg | Iron: 2mg
Like this recipe? Rate and comment below!