Diggy’s Smoked Potato Salad

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 2hrs
SERVES: 10-12
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
  • 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).
  • 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.
  • 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!
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