Smoked Potato Salad
This smoked potato salad is a delicious mashup of two classic favorites – loaded baked potato and tangy mustard-style potato salad. Featuring smoky potatoes and bacon fresh off the grill, shredded cheddar cheese, and a creamy dressing with a kick of mustard, this loaded potato salad is sure to be a crowd-pleaser at your next backyard barbecue.
Servings: 12 people
Ingredients
- 6 baking potatoes washed and dried
- 5 strips bacon
- 1 ¼ cup mayo
- ¾ cup sour cream
- ⅓ cup yellow mustard
- 1 stalk celery diced - save leaves for garnish
- 1 medium carrot diced
- ½ cup onion diced
- 2 green onions thinly sliced - reserve about 1-2 tablespoons for garnish
- ⅓ cup sweet relish
- 4 oz shredded cheddar cheese
- 2 tablespoons prepared horseradish or substitute creamy for a milder flavor
- ½ tablespoon dried dill
Instructions
- Preheat the pellet grill or smoker to 275 degrees F using your choice of wood pellets.
- Lay the bacon on a wire cooling rack set on top of a sheet tray. Place the sheet tray of bacon in the heated pellet grill. Set the potatoes directly on the grill grates. Close the lid and smoke the bacon and potatoes.
- Remove the bacon when it is cooked to your liking, and transfer to paper towels to remove excess grease. Then chop the cooked bacon and set aside.
- Smoke the potatoes for about 2-3 hours, or until cooked through and tender. Remove from the grill and allow the potatoes to cool for about 20-30 minutes.
- While potatoes are cooling, prepare the other smoked potato salad ingredients. In a skillet over medium heat, saute the diced carrot and celery just until 50% cooked through, so they are still crunchy (just knock the rawness off). Then, transfer to a large mixing bowl.
- In the bowl with the carrots and celery, add mayo, sour cream, yellow mustard, diced onion, green onions, relish, cheddar cheese, horseradish, dill, and chopped bacon. Grate one of the cooked potatoes, and add to the other ingredients in the bowl. Then, mix to combine all ingredients.
- Cut the cooled potatoes into bite-sized cubes (we prefer to leave the skins on the potatoes for extra smoke flavor). Add the cut potatoes to the mixing bowl with the other ingredients, and fold until combined.
- Refrigerate at least 2 hours or overnight. Garnish with reserved sliced green onions, chopped bacon, and/or celery leaves, and serve.
Notes
- This recipe is a cross between a loaded potato salad and a mustard-style potato salad. The yellow mustard is optional, or you may substitute dijon mustard. The shredded cheese and bacon are also optional.
- Grating one cooked potato into the mayo/sour cream mixture helps to create a creamier potato salad.
- Allow potatoes to cool before cutting them into cubes, or they will be too mushy when added to the other ingredients.
- Store leftover smoked potato salad in the refrigerator covered for up to 4 days.
Nutrition
Calories: 366kcal | Carbohydrates: 24g | Protein: 7g | Fat: 27g | Saturated Fat: 7g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 34mg | Sodium: 423mg | Potassium: 531mg | Fiber: 2g | Sugar: 4g | Vitamin A: 321IU | Vitamin C: 8mg | Calcium: 109mg | Iron: 1mg