Smoked Potato Salad with Bacon
User Reviews
5.0
42 reviews
Excellent
Smoked Potato Salad with Bacon
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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.
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Ingredients
- 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
Dressing
- 1 1/2 cups mayonnaise
- 2 tbsp cider vinegar
- 2 tbsp yellow mustard (See Note 2)
- 1 tbsp sugar
- 1 tsp salt
- 1 tsp garlic powder
- 1/2 tsp black pepper
- 1/4 tsp celery seed
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Instructions
- 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.
- 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.
Nutrition Information
Show Details
Calories
502kcal
(25%)
Carbohydrates
30g
(10%)
Protein
8g
(16%)
Fat
38g
(58%)
Saturated Fat
7g
(35%)
Cholesterol
118mg
(39%)
Sodium
520mg
(22%)
Potassium
717mg
(20%)
Fiber
2g
(8%)
Sugar
4g
(8%)
Vitamin A
220IU
(4%)
Vitamin C
9.9mg
(11%)
Calcium
45mg
(5%)
Iron
1.8mg
(10%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 502 kcal
% Daily Value*
| Calories | 502kcal | 25% |
| Carbohydrates | 30g | 10% |
| Protein | 8g | 16% |
| Fat | 38g | 58% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 118mg | 39% |
| Sodium | 520mg | 22% |
| Potassium | 717mg | 15% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 220IU | 4% |
| Vitamin C | 9.9mg | 11% |
| Calcium | 45mg | 5% |
| Iron | 1.8mg | 10% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
42 reviews
Excellent
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