Smoky Potato Salad
This smoky potato salad recipe brings bold flavor to your table with grilled baby potatoes, crispy bacon, and a tangy bacon vinaigrette. It's the perfect BBQ side dish — easy, crowd-pleasing, and ready in 40 minutes! Whether you're planning a cookout, potluck, or meal prep, this recipe will wow everyone.👉 Ready to fire up the grill and impress your guests? Try this smoky potato salad today and transform your next gathering with irresistible smoky flavor!
Ingredients
- 3 lb. red baby new potatoes halved lengthwise
- ¾ cup apple cider vinegar divided
- 5 tsp kosher salt divided
- 8 slices thick-cut bacon cut into 1-inch pieces
- ¼ cup packed light brown sugar
- 3 tbsp whole-grain mustard
- ½ tsp black pepper plus more for garnish
- 1 tbsp minced garlic about 3 cloves
- ¼ cup chopped fresh herbs parsley, dill, chives, basil
- Extra herbs & pepper for garnish
Instructions
Boil the Potatoes
- Add potatoes, ¼ cup vinegar, 4 tsp salt, and water to a large Dutch oven. Boil until tender-crisp (12 minutes), then drain.
Grill the Potatoes
- Preheat grill to medium-high (400°F–450°F). Grill potatoes cut-side down for 5 minutes until charred. Set aside.
Cook the Bacon
- In a large skillet, cook bacon until crispy (12–15 mins). Transfer to a paper towel. Reserve 2 tbsp of the drippings.
Make the Dressing
- In the bacon fat, add brown sugar, mustard, remaining ½ cup vinegar, 1 tsp salt, and black pepper. Simmer 2 minutes. Stir in garlic and cook 1 minute.
Assemble the Salad
- Add grilled potatoes and bacon to the skillet. Toss gently in the warm dressing. Fold in fresh herbs.
Serve & Garnish
- Top with additional herbs and pepper. Serve warm or at room temperature.
Notes
| Nutrient | Amount |
|---|---|
| Calories | 250 kcal |
| Total Fat | 13g |
| Saturated Fat | 4g |
| Cholesterol | 20mg |
| Sodium | 620mg |
| Carbohydrates | 27g |
| Fiber | 2g |
| Sugars | 6g |
| Protein | 6g |