Smoked Potato Salad with Bacon
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.
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
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