Your favorite BBQ side just got a major upgrade with this Smoked Potato Salad.
We smoked our potatoes until tender, then tossed them in a creamy and tangy sauce, then topped it all off with bacon, eggs, and jalapeno.
Difficulty: Moderate
Prep time: 25 minutes
Cook time: 25 minutes
Serves: 4-6
| Ingredients: | |
| 2 1/2 lbs. | Red potatoes, scrubbed and boiled |
| 2 | Stalks celery, diced |
| 1 | Jalapeno, seeded and diced |
| 4 | Hard-boiled eggs, quartered |
| 4 slices | Bacon, chopped |
| 1 1/2 cups | Mayonnaise |
| 1/4 cup | Apple cider vinegar |
| 2 T | Yellow or Dijon mustard |
| 1/2 cup | Sour cream |
| 1 T | Sugar |
| 2 T | Jalapeno Bacon Shake Seasoning |
| 1/4 teaspoon | Celery seed |
| Olive Oil |
Instructions:
1. First, smoke the potatoes. Heat a smoker to 225˚F and rub the cooked potatoes generously with olive oil. Place the potatoes directly on the smoker’s grates and smoke for 20-25 minutes.
2. Once the potatoes have finished smoking, remove them from the smoker and allow them to cool. Once the potatoes have finished cooling, remove the skins and chop into large dices.
3. Make the dressing for the potato salad: in a large bowl, combine the mayonnaise, apple cider vinegar, sour cream, yellow mustard, sugar, salt, celery seed, and Rotisserie Chicken seasoning. Whisk well to combine. Add the potatoes, onion, eggs, celery, jalapeno, and bacon. Allow the potato salad to sit for 15-20 minutes before serving.