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Smoked Potato Salad with Bacon

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.

Prep Time
15 mins
Cook Time
15 mins
Total Time
1 hr
Servings: 8
Calories: 502 kcal
Course: Side Dish , Salad
Cuisine: American

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

Instructions

    Cup of Yum
  1. Coat potatoes with olive oil and season with salt and pepper.
  2. 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.
  3. Place potatoes on a sheet pan and place directly on the grill grate. Smoke potatoes for 15-20 minutes.
  4. 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.
  5. Slice bacon into small pieces and cook in a skillet over medium heat until rendered and crispy. Drain and set aside.
  6. When the potatoes are tender, remove from grill and set aside to cool.
  7. Remove the skin from potatoes and cut into large chunks. Set aside in a large bowl.
  8. 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.
  9. In a small bowl whisk together mayonnaise, cider vinegar, sugar, mustard, salt, garlic powder, pepper and celery seeds.
  10. 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.
  11. 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

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

% 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.