Stevie Fredericks
recteq chefSmoked Loaded Potato Salad
Smoky, crispy-edged potatoes tossed with bacon, cheese, and a creamy tangy dressing: it's a leveled up side for your next BBQ spread.
15 min
Prep Time45 min
Cook TimeBeginner
Difficulty0
LikesInstructions
- Step 1: Toss potatoes with olive oil, salt, pepper, and your choice of rub.
- Step 2: Spread on a tray or grill-safe pan. Smoke at 275°F for 45–60 minutes until fork tender. The goal is soft inside, slight crisp outside.
- Step 3: While potatoes smoke, cook bacon until crispy. Chop it up.
- Step 4: Mix sour cream, mayo, Dijon, salt, and pepper.
- Step 5: In a large bowl, combine smoked potatoes, bacon, cheese, and green onions.
- Step 6: Pour dressing over and gently mix. Don’t overmix, keep those chunks intact.
Serving Size
Ingredients
- 2 1/2 pound(s) Baby Gold Potatoes (halved)
- 2 tablespoon(s) Olive Oil
- 1 teaspoon(s) Salt & Pepper (amount to taste)
- 1 teaspoon(s) recteq Rub
- 10 Bacon Strips, cooked & chopped
- 1 1/2 cup(s) Cheddar Cheese, shredded
- 1/2 cup(s) Green Onions, sliced
- 1 cup(s) Sour Cream
- 1/2 cup(s) Mayonnaise
- 1 tablespoon(s) Dijon Mustard
Tools Needed
- Grill-Safe Pan
- Large Bowl
Chef Pairings
Serve warm for max comfort food vibes, or chill two hours for your classic chilled potato salad. The perfect BBQ side for summer grilling!