This smoky potato salad recipe is a perfect side dish for any BBQ party or summer picnic. The smoky flavor comes from grilling the potatoes and adding bacon to the mix. The creamy dressing is made with sour cream, mayonnaise, and Dijon mustard. This salad is easy to make and can be prepared in advance.
Prep Time
Preparation time for this recipe is approximately 15 minutes.
Cook Time
Cooking time for this recipe is approximately 30 minutes.
Ingredients
For the salad, you will need:
2 pounds of potatoes, cut into 1-inch cubes
4 slices of bacon, cooked and chopped
1/2 cup of chopped red onion
1/2 cup of chopped celery
2 tablespoons of olive oil
Salt and pepper to taste
For the dressing, you will need:
1/2 cup of sour cream
1/2 cup of mayonnaise
2 tablespoons of Dijon mustard
1 tablespoon of apple cider vinegar
1 teaspoon of smoked paprika
Salt and pepper to taste
Equipment
Grill
Large bowl
Whisk
Method
Preheat the grill to medium-high heat.
In a large bowl, toss the cubed potatoes with olive oil, salt, and pepper.
Grill the potatoes for 20-25 minutes or until they are fork-tender and slightly charred.
In the meantime, prepare the dressing by whisking together sour cream, mayonnaise, Dijon mustard, apple cider vinegar, smoked paprika, salt, and pepper in a large bowl until well combined.
Add chopped bacon, red onion, and celery to the bowl with the dressing and mix well.
Once the potatoes are done, add them to the bowl with the dressing and mix well to coat.
Refrigerate for at least 30 minutes before serving.
Notes
This salad can be prepared in advance and stored in the refrigerator for up to two days. However, if you plan to make it ahead of time, wait until just before serving to add the bacon to avoid it becoming soggy.
Nutrition Info
This recipe yields 8 servings. Each serving contains approximately:
Calories: 280
Total Fat: 18g
Saturated Fat: 5g
Cholesterol: 25mg
Sodium: 460mg
Total Carbohydrates: 25g
Dietary Fiber: 3g
Sugars: 2g
Protein: 5g
Recipe Tips
To make this recipe even smokier, you can add some smoked Gouda cheese to the mix. Simply shred the cheese and add it to the bowl with the dressing and bacon. If you prefer a lighter dressing, you can substitute the sour cream and mayonnaise with Greek yogurt or a combination of yogurt and mayonnaise. To save time, you can boil the potatoes instead of grilling them. Simply boil them until they are fork-tender, drain, and let cool before adding them to the dressing.
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