Smoked Potato Salad with Bacon
User Reviews
5
Smoked Potato Salad with Bacon
Description
Smoked Potato Salad with Bacon starts by coating russet potatoes in olive oil and seasoning them before smoking them on a grill to infuse a gentle smoky aroma. After smoking, the potatoes are baked on the grill until tender, ensuring a soft interior with a subtle smoky exterior. Crispy hickory-smoked bacon pieces add a salty crunch, balanced by hard-boiled eggs for richness and diced celery for freshness. The dressing features mayonnaise, cider vinegar, and yellow mustard with applied smoked paprika and celery seed to enhance the smoky and savory profile. Red onion is soaked in cold water to mellow its sharp bite and optionally, jalapeño adds a gentle heat. Together, these ingredients offer a flavorful salad with varied textures from creamy to crisp.
The salad serves well chilled or at room temperature and makes a satisfying accompaniment to grilled meats or as a stand-alone dish for gatherings. Its complexity in flavor comes from the smoked potatoes paired with the sharpness of the dressing and richness of bacon and eggs.
Taking time to soak the red onion helps reduce pungency, improving balance in the salad. Using grilled and smoked potatoes rather than boiled introduces notable depth. The recipe suggests substituting Dijon mustard for a sharper flavor in the dressing if desired.
Ingredients
- 2 1/2 lbs russet potato
- 2 celery diced ribs
- 1 jalapeño small, diced, (optional)
- 1 cup onion See Note 1, red, small dice
- 4 egg quartered, hard-boiled
- 4 lices Bacon hickory smoked
- 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
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
- Soak diced red onion in cold water for 15 minutes before use to reduce its raw sharpness.
- Dijon mustard can replace yellow mustard in the dressing for additional tang.
- Ensure potatoes are fully tender after baking and cooling before assembling the salad.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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