This standout smoked potato salad offers a distinctive smoky flavor that diverges from the classic recipe. The harmonious blend of expertly smoked potatoes, perfectly cooked hard-boiled eggs, crunchy bacon, and a mouthwatering homemade dressing renders this dish so compelling you’ll want to recreate it multiple times.
If you have a penchant for crispy bacon and rich, savory flavors, this smoked potato salad is an absolute must-try. Its appeal is undeniable, making it an excellent choice for any outdoor gathering or potluck event. With its robust flavor profile and satisfying texture, it’s sure to please even the most discerning palates.
If you’re enamored with smoky salads, be sure to explore some of these other mouthwatering recipes. The sweet potato kale salad, garden veggie macaron BBQ salad, and smoked Italian pasta salad are all guaranteed crowd-pleasers.
Why You’ll Love This Recipe
This standout potato salad boasts an unmistakable smoky flavor that’s sure to delight. By smoking the potatoes and hard-boiled eggs to perfection, we’ve added a whole new layer of complexity to this classic dish. With its straightforward preparation and smoking process, this recipe is as easy as it gets – and the payoff is well worth the minimal effort required. What’s more, the addition of bacon elevates this gourmet take on potato salad to new heights, making it a surefire hit with anyone who tries it. Not only does it make an excellent main attraction at any gathering or potluck, but its smoky flavor also pairs beautifully with a wide range of other dishes – and can be enjoyed for days to come.
How to Make Smoked Potato Salad
To amplify the smoky flavors in your potato salad, start by preparing the potatoes for smoking. Toss them with oil and chili powder, then place them on a rimmed baking sheet within your smoker. Allow them to smoke for about two hours, or until they’re fork-tender but still retain some firmness. Next, add hard-boiled eggs to the smoker alongside the potatoes and let them cook for an additional hour. Once both are smoked to your liking, remove the potatoes from the heat and peel them into bite-sized pieces or larger chunks if you prefer. Leaving some skin on will enhance the smokiness of the dish. Meanwhile, combine mayonnaise with mustard, garlic, slaw dressing, hot sauce, paprika, and a pinch each of salt and black pepper in a bowl. Add egg yolks to the mixture and stir until well combined. Chop the remaining ingredients – including egg whites, celery, onion, bacon, and jalapeños – into manageable pieces. Finally, add the smoked potatoes to the dressing mixture and stir everything together. If possible, let the salad sit overnight to meld the flavors together; otherwise, allow it to rest for at least three hours before serving with chopped chives.
Substitutions and Variations
To suit your taste preferences, there are several ways to customize this smoked potato salad recipe. If you’re not fond of strong smoky flavors, consider reducing the smoking time or omitting the step altogether. On the other hand, if you prefer a spicier kick, add more ancho chili powder or hot sauce to give it an extra boost. For added depth, try incorporating diced dill pickles or pickle relish, which can introduce a tangy element to the dish. Instead of traditional mayonnaise and slaw dressing, experiment with sour cream or Greek yogurt as part of the dressing, paired with a different creamy component. Alternatively, you could add some fresh herbs like cilantro, green onions, or chives to create a unique flavor profile.
How to Store Grill-Smoked Creamy Potato Salad
When storing potato salad, it’s essential to keep it refrigerated at all times in an airtight container. This will help maintain its freshness and quality for up to three days. However, if you’ve let the leftovers sit out for more than two hours indoors or one hour outside in direct sunlight or heat, it’s best to err on the side of caution and discard any remaining salad. As for freezing, you can safely store potato salad in an airtight container or freezer bag for up to three months. When you’re ready to serve, simply thaw the frozen salad overnight in the refrigerator before serving.
Top Tips
When you’ve prepared the salad, it’s crucial not to skip the refrigeration process. Allow the salad to sit in the refrigerator for at least three hours prior to serving. If possible, let it chill overnight. This allows the flavors to harmonize and results in a more enjoyable dining experience. Once you have your basic recipe, feel free to get creative by incorporating unique ingredients such as dill pickles or adjusting the level of spiciness through varying amounts of chili powder and hot sauce. Experimentation is encouraged, ultimately allowing you to personalize the dish according to your taste preferences.
Smoked Bacon Potato Salad FAQs
When it comes to making potato salad recipes, the type of potato used is crucial. For a dish that holds its shape without disintegrating, opt for fingerling potatoes, red potatoes, baby potatoes, Russet potatoes, Yukon Gold, Idaho potatoes, or new potatoes. Smoked baby potatoes are particularly popular among potato salad enthusiasts. This recipe is also gluten-free, making it accessible to everyone. If you don’t have a Traeger grill or pellet smoker, don’t worry – you can still achieve that smoky flavor by using a gas grill or charcoal grill with wood chips. Simply add the wood chips to your grill to infuse the potatoes and eggs with that signature smoked taste.
Smoked Potato Salad Recipe
Smoked Potato Salad with Bacon
If you’re a devotee of the rich, savory taste of crispy bacon and the deep flavors that come from smoking, then this recipe for smoked potato salad is sure to delight. It’s a crowd-pleaser that’s perfect for bringing to your next BBQ or potluck event. With its bold combination of textures and tastes, it’s sure to impress even the most discerning palates.
The prep time for this dish is relatively short at just 15 minutes, but the real magic happens during the cooking process, which requires a leisurely 4 hours to allow the potatoes to absorb all that delicious smoky flavor. In the end, you’ll be rewarded with a delicious side dish that serves up to 9 people, making it perfect for larger gatherings.
Instructions
Preheat the smoker to 180 degrees Fahrenheit and let it run for 15 minutes before proceeding. Next, toss the potatoes with olive oil and ancho chili powder, then place them on a wire rack-lined baking sheet. Allow the potatoes to smoke for three hours, after which add the hard-boiled eggs and continue smoking for another hour. Once done, roughly peel the potatoes, leaving some skin intact for added flavor. Cut the potatoes into bite-sized pieces, about 1/4 inch to 1 inch each, and combine them in a large mixing bowl. In a separate, smaller bowl, whisk together mayonnaise, brown mustard, garlic paste, slaw dressing, hot sauce, salt, pepper, and paprika until smooth. Slice the eggs in half and add the yolks to the bowl. Use a hand mixer on low speed or whisk manually to combine the yolks with the dressing until it’s silky smooth. Then, chop the eggs, celery, red onion, chopped bacon, jalapeño, and add them to the potatoes along with the dressing. Stir everything together until well combined. Finally, refrigerate the mixture for at least three hours before serving, preferably overnight to allow the flavors to meld together harmoniously. As a finishing touch, garnish with chopped chives.
