Step 1: Smoke the Potatoes

1. Preheat smoker or Ninja Woodfire to 250℉ (120℃) using applewood pellets.
2. Wash potatoes but do not poke or peel.
3. Once heavy white smoke clears (after ~10–15 minutes), place potatoes directly on the grate.
4. Smoke for 90 minutes or until internal temp reaches 200℉ (93℃).
5. Remove potatoes, seal in plastic bag, and chill in an ice bath or fridge until cool enough to handle (~15–20 minutes).

Step 2: Make the Dressing

1. In a medium bowl, whisk together mayonnaise, sour cream, vinegar, and BBQ rub.
2. Taste and adjust seasoning if desired.

Step 3: Assemble the Salad

1. Gently peel the smoked potatoes with your fingers.
2. Cut into bite-sized chunks and place in a large mixing bowl.
3. Add half of the dressing and mix gently to coat.
4. Cover and refrigerate for at least 2 hours.
5. After chilling, add diced onion, celery, and the remaining dressing. Mix well.

Step 4: Add Toppings & Serve

1. Just before serving, top with crispy bacon crumbles and fresh parsley.
2. Serve chilled and enjoy!