Guys! This crispy smoky potato salad was tossed together without really following a recipe and it turned out amazing! I have to share because 1, you’ll love it and 2, I want to remember what I did so I can recreate it again.
I originally was going to make this classic potato salad, but took a detour when I realized I bought 2 russet potatoes, not 2 pounds of russet potatoes. Most potato salads use soft peeled potatoes, but I bucked that trend and made them crispy with skin on. Gasp!
Ingredients
- 2 Large Russet Potatoes- diced into small bites
- 3 Hard Boiled Eggs
- 5 Pieces of Crispy Bacon
- 1/4 Red Onion- diced
- 1 Celery Stock- diced
- 1/4 Cup Mayo
- 1/2 TBSP Dry Mustard
- 1/2 TBSP White Wine Vinegar
- 1/2 TBSP Kosher Salt
- 1/2 TBSP Olive Oil
- Chopped Chives for topping
Instructions
We smoked the potatoes, eggs and bacon on our REC TEC. The potatoes and eggs were smoked at 325° for 30 minutes. The potatoes stayed on for another 30 minutes at 425°. I cooked the bacon a few days prior (my first solo smoke). They are done at 350° for 30 minutes and last several days in the fridge.
I whisked the mustard, vinegar, salt and olive oil. Then tossed everything together and bam! A new recipe was born, one that needs to be added to our favorites list.
It was so easy and yummy! I love how the potatoes, eggs and bacon all have that smokey flavor. We ate this as a side to bone-in pork chops and roasted broccoli, cauliflower, onions and sweet potato ribbons- another new favorite of mine.
