Even your sides can have that great smoked flavor for grilling season! This Smoked Potato Salad is the perfect seasonal side dish that upgrades that All-American classic!
This post was sponsored by Idaho Potato Commission because it sounded too tasty not to share with them. As always the thoughts and opinions expressed in this post are mine, all mine.
Who says grilling is just for the hot dogs and hamburgers? Good smoky flavor isn’t just for a low slow pork shoulder or brisket, it’s for everything from smoked beans to charred street corn. This smoked potato salad is the perfect use of a light char flavor for your summer grilling. Skip waterlogging your potatoes and keep things fork tender as you rotate potatoes over hot coals and gentle aromatic woodchips.
So, why smoke your potato salad? OK, there’s potato salad – we’ve all had it. Summertime side dish of choice, spooned into plastic bins and shared at every bbq from sea to shining sea. But smoked potato salad – elevate your game. The potatoes get a perfect crisp texture and mild crispiness that keeps their bite from getting soggy in the mayo mix. Then there’s that subtle smoke flavor, the kick from the cayenne and paprika, and the zing from the Dijon mustard that elevates the flavors of this humble all-American side dish up a serious level.
Bonus, it’s still a very simple potato salad to make. After you knock the socks off at the neighborhood block party, you may just find it becomes your go-to dish. And that’s ok. We won’t tell anyone how simple it really was.
Now, fire up the grills. It’s officially barbecue season and we have a lot of things to grill this year!
Tools Used in this Recipe:
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 4 servings
Calories: 393
Ingredients
- 2 pounds Idaho® Fingerling potatoes scrubbed and dried
- 2 tbsp olive oil
- Salt and pepper
- 1 tbsp paprika
- 1 teas barbecue spice blend
- ¼ teas cayenne pepper
- ¼ - ½ cup mayo
- 1 tbsp red wine vinegar
- 1 tbsp Dijon mustard
- 6 strips bacon cooked and chopped
- ½ red pepper seeded and sliced
- ½ red onion chopped
- 2 stalks celery chopped
- Parsley for garnish chopped
Instructions
- Preheat a grill to medium high heat. If using charcoal, build a 2-zone fire by stacking the coals to one side of the grill. If using grill, heat 2 burners over high and one over low. Close the lid and allow the grill to heat. Meanwhile, wrap wood chips in foil and poke a few holes into the foil. Place over the heat and allow the smoke to build.
- Cut the fingerling potatoes in half and place in a large bowl. Toss with the olive oil, salt and pepper to taste, paprika, barbecue spice blend and cayenne pepper to coat. Arrange the potatoes over the cooler side of the grill and allow to cook until fork tender, about 20 - 25 minutes, depending on your grill. Check every 10 minutes and flip as needed to avoid overcooking any one side of the potato. (Rotating the potatoes around the cooler side often helps to keep from over cooking, charring or burning).
- Remove the potatoes from the grill and lay in a single baking sheet to cool completely.
- Meanwhile, whisk the mayo, red wine vinegar, and mustard together.
- Place the potatoes into a large bowl with the bacon, red pepper, onion, and celery. Fold in the mayo mixture and season with salt and pepper to taste, if needed.
- Garnish with freshly chopped parsley. Serve immediately or cover and store in refrigerator for up to 2 days.
- Add in some chopped hard boiled eggs to the potato salad for extra protein and flavor!
Notes
I used 1 cup chipped applewood for this recipe. Any subtle smoking wood will do.
Nutrition
Calories: 393kcal | Carbohydrates: 43g | Protein: 9g | Fat: 20g | Saturated Fat: 5g | Cholesterol: 21mg | Sodium: 277mg | Potassium: 1110mg | Fiber: 6g | Sugar: 3g | Vitamin A: 1330IU | Vitamin C: 64.7mg | Calcium: 38mg | Iron: 2.5mg
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