There’s no reason why potato salad has to be a bland creamy affair. The flavors in this smokehouse potato salad recipe come from a smoky mayonnaise and bacon that are perfect for good BBQ or anything from the grill.
The problem with most potato salads is that they’re built around store bought mayo, that doesn’t taste anything like real mayonnaise, and their only crunch comes from the occasional chunk of celery.
What makes smokehouse potato salad so tasty is the interesting flavors in the smoky mayonnaise that come from the garlic, smoked paprika, and Tabasco sauce that compliments the crunch from the poblano pepper and the smokiness from the bacon. And to make sure each bite is full of flavor there’s some extra ancho chili powder, cumin, and smoked paprika thrown in. The result is a potato salad that is a lot more than a sidekick to whatever is on the plate.
The result is a potato salad that is a lot more than a sidekick to whatever is on the plate.
- 4 lbs fingerling or golden potatoes
- 4 slices bacon, minced
- 4 cloves garlic, minced
- 1 poblano pepper, diced
- 1-1/2 cups white onion, diced
- 1-1/2 cups celery, diced
- 1/2 bunch green onions, (usually 4 or 5 onions)
- 1 cup smoky mayonnaise
- 1 tsp Tabasco sauce
- 1/4 tsp cumin
- 1/2 tsp ancho chili powder
- 1/2 tsp smoked paprika
- 1/2 tsp black pepper
- 2 tsp salt, divided
- Cut the potatoes into bite-sized pieces and place them in a pot of cold water with a pinch of salt. Bring the water to a boil and cook the potatoes until they are fork-tender. This usually takes around 30 minutes.
- While the potatoes are cooking, dice the white onion, celery, and poblano pepper. Mince the garlic, bacon, and the green part of the green onions.
- Starting with a cold sauté pan, cook the bacon over medium-high heat. Once the bacon has started to render, sauté the white onion, celery, poblano pepper, and garlic for 4 to 5 minutes with the bacon. Remove from the heat and let the bacon and onion mixture cool.
- Once the potatoes have finished cooking, place them in a colander and run cold water over them to stop the cooking process.
- Mix the potatoes together with the ancho chili powder, smoked paprika, black pepper, and 1 tsp of salt. Then add the smoky mayonnaise along with the cooled bacon mixture, green onions, and Tabasco.
- Before serving, mix in the final tsp of salt and adjust the seasonings to taste. This is an easy recipe to spice up or down by increasing or decreasing the amount of tabasco sauce.
- Serve as a side dish with pretty much anything from the grill or smoker. It’s also a nice change of pace with sandwiches and roasts.