Smoked Potato Salad

Even your sides can have that great smoky flavor for the grid season! This Smoked potato salad It is one of the most perfect seasonal contours that updates that classic All-American!

Smoking potato salad recipe GirlCarnivore.com Kita Roberts

The smoked potato salad provides that grilling potatoes to obtain a pinch of smoke, just like when you make the ribs of smoked memphis. Consequently, the potatoes obtain a perfectly crunchy consistency that prevents their bite from becoming soaked in the Mix of mayonnaise. Then there is that thin flavor of smoke, which recalls the delicious aroma that you get from the smoked ribs, adding an irresistible turning point to this classic dish. Cayenne and Paprika’s football adds a smoky warmth, while the Zing of the Digione mustard brings a spicy punch that elevates the flavors of this humble all American outline up to a serious level.

In addition, it is still a very simple potato salad to prepare. So, after breaking down the socks to the neighborhood blocking party with this delicious smoked potato salad, you may find that it becomes your iconic favorite summer salad. And that’s okay. We will not tell anyone how simple it was. The secret is in that delicious smoky touch, which reminds you of the joys of the smoked ribs on a warm summer day. So turn on that grid, embrace the smoky goodness and prepare to prepare a little magic salad of potatoes that will leave everyone to ask for the recipe.

What is smoked potato salad?

The smoked potato salad involves grilling potatoes to have a pinch of smoke. Consequently, the potatoes obtain a perfectly crunchy consistency that prevents their bite from becoming soaked in the Mix of mayonnaise. Then there is that subtle flavor of smoke, football from the Cayenna and Paprika and the Zing of Dijon mustard that elevates the flavors of this humble American outline on a serious level.

In addition, it is still a very simple potato salad to prepare. So, after breaking down the socks in the neighborhood, you may find your iconic favorite summer salad. And that’s okay. We will not tell anyone how simple it was.

Ingredients smoked potato salad

Idaho® Fingerling Potatoes – Tuft and dried
Olive oil
Sea salt and black pepper
Paprika
Blend of barbecue spices
Cayenne pepper
Mayo
Red wine vinegar
Digione Senpe
Bacon – cooked and chopped
Red pepper – sown and sliced
Red onion – chopped
Celery – chopped
Parsley on contour – chopped

How to prepare smoked potato salad

Preheat a grid at a medium-high heat. If you use a coal grid, build a 2 -zone fire by stacing the coal on one side of the grill. If you use a gas grid, heat 2 burners at the top and one in low. Close the lid and let the grid heat. In the meantime, wrap a handful of wooden chips in a sheet and hit some holes in the sheet. Take a look at other suggestions in our guide like smoking with wooden chips. Place over the fire, close the smoker’s door and leave the construction of the smoke.
Cut the potatoes in half and place them in a large bowl. Lancies with olive oil, salt and pepper to taste, paprika, mixture of barbecue spices and cayenna pepper to cover. Arrange the potatoes on the cooler side of the grill in a single layer and cook until the tender fork, about 20-25 minutes, depending on the grill. Check every 10 minutes and turn it upside down if necessary to avoid cooking too much any side of the potato. (Rotate the potatoes around the freshest side often helps to prevent them from cooking too much, carbbing or burning).
Remove the potatoes from the grill and place on a single pan to cool completely.
In the meantime, beat the mayonnaise, the red wine vinegar and mustard together in a large bowl.
Put the potatoes in a large bowl with bacon, chilli pepper, onion and celery. Fold the mixture of mayonnaise and season with salt and pepper to taste, if necessary.
Garnish with freshly chopped parsley. Serve immediately or cover and refrigerate for a maximum of 2 days.
Add some eggs with the thin chopped potato salad for proteins and extra flavor!

Tips for recipes of carnivorous experts as a girl

Rinse and drain them before cutting.
Add the dressing while the potatoes are still hot. The hot potatoes will absorb the flavors of the dressing better, so it is important to add the dressing while they are still hot. This will help the flavors merge and create a more cohesive and tasty salad.
Not mix. It is important not to put the salad in excess, as this can break the potatoes and become soft. Put the ingredients gently together until they are uniformly covered, but be careful not to overdo it.

Leftovers and heating

Keep any leftovers in an airtight container in the refrigerator for a maximum of 2 days. Clean the salad until you are ready to eat!

What to serve with smoked potato salad

Whether it has a barbecue in the courtyard or a summer encounter, this recipe for potato salad perfectly combines these outlines: Popper Jalapeno wrapped in a boat, smoked beans or fried macaroni and cheese. For some main dish options, try our smoked dry dried ribs, the roast pulled pig in the oven or the smoked pork butt!

Frequent questions about the recipe

Can I use red potatoes for this recipe?

Absolutely! Red potatoes would be fantastic in this recipe! You can leave or turned off the potato skin, depending on your personal preferences.

What if I didn’t have fasting mustard?

You can use dry mustard powder or normal mustard if that’s all you have!

More delicious recipes with the smoked side dish

Here, people, people: the recipe for smoked potato salad par excellence! Do not boast, but this dish is an excellent addition to any summer party and we are confident that it could be the best potato salad you have ever had. So go ahead and show your culinary skills at your next meeting: we will not say if you take all the merit for this pleasant outline. Enjoy! Also, evaluate the recipe card and leave a comment below to help the next reader!

Bring your potato salad to the next level with our smoky touch! Our smoked potato salad combines tender potatoes, crunchy bacon, creamy seasoning and a pinch of smoke for an explosion of flavor. Perfect for summer encounters, picnics or together with your favorite grid dishes. Prepare to impress! 🥔

Cooking methodsPrevent the screen from going to sleep

Prepare the grill

Preheat a grid to an average heat -alt.
If you use coal, build a 2 -zone fire by stacking the coal on one side of the grill. If you use grill, heat 2 burners at the top and one in low. Close the lid and let the grid heat.
In the meantime, wrap the wooden chips in a sheet and hit some holes in the sheet. Position on the fire and allow smoke to build.

Prepare the potatoes

Cut the potatoes in half and put in a large bowl.
Lancies with olive oil, salt and pepper to taste, paprika, the mixture of barbecue spices and the pepper of Cayenna to cover.

Smoke the potatoes

Arrange the potatoes on the cooler side of the grill and cook until the tender fork, about 20-25 minutes, depending on the grill.
Check every 10 minutes and turn it upside down if necessary to avoid cooking too much any side of the potato. (Turn the potatoes around the cooler side often helps to maintain cooking, carbonization or combustion).
Remove the potatoes from the grill and lie down in a single pan to cool completely.

Prepare the potato salad

In the meantime, beat the mayonnaise, the red wine vinegar and mustard together.
Put the potatoes in a large bowl with bacon, chilli pepper, onion and celery.
Fold the mixture of mayonnaise and season with salt and pepper to taste, if necessary.
Garnish with freshly chopped parsley. Serve immediately or cover and refrigerate for a maximum of 2 days.
Add some hard -boiled hard eggs to the salad of potatoes for proteins and extra flavor!

Course: Side

Kitchen: American