Smoked & Loaded Potato Salad

Ingredients:

• 3 lbs baby red or Yukon gold potatoes

• 3 tbsp olive oil

• 1 tsp smoked paprika

• 1 tsp garlic powder

• 1 tsp onion powder

• Salt & black pepper, to taste

For the Dressing

• 1 cup mayonnaise

• ½ cup sour cream

• 2 tbsp yellow or Dijon mustard

• 2 tbsp apple cider vinegar

• 1 tsp hot sauce (optional)

• Salt & pepper, to taste

Mix-ins / Toppings

• 6 slices thick-cut bacon, smoked or cooked crispy & crumbled

• 1 cup shredded sharp cheddar cheese

• 4 green onions, chopped

• Fresh parsley or chives, for garnish

Directions:

1. Prep the potatoes

   • Wash and halve (or quarter if large) the potatoes.

   • Toss in olive oil, smoked paprika, garlic powder, onion powder, salt, and pepper.

2. Smoke the potatoes

   • Preheat your smoker to 225–250°F.

   • Place potatoes in a grill pan or directly on foil.

   • Smoke for 1.5–2 hours, or until fork-tender with a nice smoky flavor.

3. Cool slightly

   • Let the potatoes rest until warm but not hot (so the dressing doesn’t break).

4. Make the dressing

   • In a large bowl, whisk together mayo, sour cream, mustard, vinegar, hot sauce, salt, and pepper.

5. Assemble the salad

   • Add smoked potatoes to the bowl.

   • Gently fold in bacon, cheddar, green onions, and eggs if using.

   • Taste and adjust seasoning.

6. Chill & serve

   • Refrigerate at least 1 hour before serving to let flavors meld.

   • Garnish with extra bacon, cheese, and herbs.