Happy BBQ Month
Have you ever wondered what would be a great side dish for Brisket, Pulled Pork or other BBQ? We have an amazing option for you and it’s really easy to do. Smokey Potato Salad topped with candied bacon and smokey Jalapeños! The flavor is out of this world and perfectly goes with all BBQ dishes! Try it out and let us know if you like it! Have a fantastic weekend!
- Fogo Premium Lump Charcoal
- 1 ½ lbs new potatoes
- 2 poblano chiles
- 1 jalapeño
- 1 red onion
- Apple cider vinegar
- 5 strips bacon
- 6 green onions for topping at end
- 1 tsp of fresh oregano
- 1 tsp fresh thyme
- ¼-½ cup mayo, depending on how dressed you like your salad or how much the potatoes soak up
- 1 tablespoon dijon mustard
- 1 tablespoon grainy mustard
- Parchment paper
Light your grill and set it up for indirect smoking at 225 degrees with a few chunks of cherry wood.
Prepare the potatoes by rinsing them off under running water, then quartering them with a knife. Make a small boat out of foil and place the potatoes on the foil and drizzle with olive oil. Sprinkle a little salt on them.
Prepare the bacon by slicing it in half, and laying it a 1” deep pan lined with foil. Sprinkle brown sugar on top. You have to keep a close eye on the bacon while it is cooking so the sugar does not burn. If you want to fool proof it a little you can wait to add the brown sugar until halfway through the cook. Cooking the bacon slow like this will render it down nicely.
Add the potatoes, bacon, poblanos, and jalapeno to the grill. Smoke these slow at 225 degrees for about an hour.
The potatoes are ready when they are fork tender. The peppers need to come off once they soften up and soak up some smoke, but they should be fine on the grill the entirety of the smoke. The bacon needs to be checked on because it can quickly burn if it catches a hot spot in the grill. It is okay if it finishes earlier than the potatoes. When the bacon is browned and the brown sugar has candied, remove the pieces with tongs and place them on a piece of parchment paper to cool.
Reserve the bacon grease to stir into the salad at the end. While everything is smoking, prepare the red onions by cutting them as thinly as you can.
We will quick pickle them by mixing together:
- 1 tsp kosher salt
- 1 tablespoon white sugar
- ½ cup Apple cider vinegar
Stir well and add the onions. Add more apple cider vinegar to cover the onions. Set aside and let them pickle while you cook the potatoes.
Once everything is cooked, chop up the fresh oregano and thyme. De seed the peppers and chop them up.
Slice the candied bacon into small bite sized chunks and chop the onion into smaller pieces.
Add the mayonnaise, dijon mustard, and grainy mustard to a small bowl and mix well.
Put the smoked potatoes in a large bowl and add the peppers, herbs, onion, bacon, and stir in one spoonful of the mayo mixture into the potatoes. Stir it up and add more mayo mixture as needed.
Drizzle in a little bacon grease to take this hot potato salad over the top. Chop some green onions and sprinkle on top. This potato salad tastes great hot or cold.