Here’s a twist on a classic potato salad using our Baby Baker Potatoes (mini russets!) and smoking the potatoes to create a multitude of flavors! 😋
Whip this up for your next cookout and don’t be surprised if you’re guests ask for the recipe! 🙌
Ingredients:
2 1/2 lbs. baby baker potatoes, halved and baked until tender
2 celery ribs, diced
1 cup small-diced red onion
4 hard-boiled eggs, quartered
4 slices hickory smoked bacon, cooked and crumbled
1/8 tsp. smoked paprika
1/2 cup pimentos
Dressing
1 1/2 cups mayonnaise
2 Tbsp. cider vinegar
2 Tbsp. yellow mustard
1 Tbsp. sugar
1 tsp. salt
1 tsp. garlic powder
1/2 tsp. black pepper
1/4 tsp. celery seed
dEATs:
1. Coat potatoes with olive oil, salt, and pepper.
2. Preheat pellet grill according to manufacturer’s instructions. Set to Smoke setting.
3. Place potatoes on a sheet pan and grill for 15-20 minutes.
4. Remove from grill. Increase temperature to 450°F and preheat for 10-15 minutes.
5. Return potatoes to grill and bake for 25 minutes until tender. Let cool.
6. Meanwhile, cook bacon until crispy. Drain and set aside.
7. Remove potato skins and cut potatoes into large chunks. Transfer to a large bowl.
8. Dice celery and jalapeño. Soak diced onion in cold water for 15 minutes, then drain.
9. In a small bowl, whisk together mayonnaise, cider vinegar, mustard, sugar, salt, garlic powder, pepper, and celery seed.
10. Add bacon, celery, jalapeño, and onions to potatoes. Pour dressing over and mix well.
11. Gently stir in eggs. Cover and refrigerate at least one hour.
12. Garnish with smoked paprika before serving.
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