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    You are in: Home / Recipes / Diggy’s Smoked Potato Salad Recipe
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    Diggy’s Smoked Potato Salad

    Total Time:

    Prep Time:

    Cook Time:

    2 hrs

    30 mins

    1 hr 30 mins

    tshull777's Note:

    this tater salad totally rocks!

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    Units: US | Metric

    For the dressing


    1. 1
      Dice bacon into small 1/2 inch squares. Fry up peppered bacon and reserve the grease. Slather potatoes with bacon grease, season heavily with kosher salt, fresh cracked black pepper and dill weed.
    2. 2
      Preheat grill set up for indirect low heat (225 degrees). Add apple wood chips soaked in water for 1 hour to create smoke. Arrange potato quarters over drip pan and smoke for 1 – 1 1/2 hours, turn occasionally and move around if you have hot spots, until almost fork tender. (They should still hold together but bite through nicely al dente).
    3. 3
      While those are smoking, make dressing. In a blender mix together all ingredients for dressing until smooth and all the herbs are nicely incorporated into the dressing. Taste, you may need to add a bit more sugar to your liking. Remove from blender, put into non-reactive bowl. Set aside in fridge.
    4. 4
      While potatoes are still smoking, dice/mince all salad ingredients, refrigerate. Once potatoes are done, let them cool completely before dicing them. Once diced, combine with other egg/veggies mixture. Pour sauce over top and gently mix ingredients together. Garnish with paprika, basil leaves, cooked reserved bacon. ENJOY!

    Ratings & Reviews:


    Nutritional Facts for Diggy’s Smoked Potato Salad

    Serving Size: 1 (464 g)

    Servings Per Recipe: 10

    Amount Per Serving
    % Daily Value
    Calories 576.0
    Calories from Fat 218
    Total Fat 24.2 g
    Saturated Fat 5.6 g
    Cholesterol 354.7 mg
    Sodium 1220.6 mg
    Total Carbohydrate 71.3 g
    Dietary Fiber 8.9 g
    Sugars 23.2 g
    Protein 19.2 g

    The following items or measurements are not included:


    white balsamic vinegar

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