For Independence Day, I was asked to bring potato salad. My husband, who is an avid potato lover, doesn’t care for the mayo version. I looked at recipes online and I just wasn’t jiving with them. I wanted something a little different. So, I give you…. Smoked Potato Salad! This is a beautiful salad that is rich in color and flavors. It’s the perfect side dish for summer.
- 2 lbs fingerling potatoes
- Fresh herbs like chives, parsley, and dill
- 3 TBS lemon infused olive oil
- 3 TBS champagne vinegar
- 3 TBS dijon mustard
- 1 tsp sugar
- 2 tbs evoo
- salt and pepper
- 1 tsp garlic powder
- 1/4 c chopped gherkins
- 1/4c chopped roasted bell pepper (from the jar)
- 3 TBS capers
- 1 shallot finely diced
- BACON! diced and cooked. About… 8 strips more if you love bacon 🙂
Toss the potatoes in the 2 tbs evoo and sprinkle with salt, pepper, and the garlic powder. Place on a cookie sheet.
Now, here’s the thing… we have a Traeger, hence the smoked version. We did the smoker at about 400 degrees for about 45 min to an hour. The idea is the potatoes are soft, but firm or else they will just turn to mush in the vinaigrette. If you don’t have a smoker, throw the potatoes in the oven at 425 and check them in about a half hour.
Once done and slightly cooled, chop the potatoes.
Make the vinaigrette: whisk together the lemon olive oil, dijon, and vinegar.
Mix the potatoes, capers, bacon, peppers, shallot, chopped herbs, and gherkins. Drizzle with the dressing, but reserve some of the dressing so you can add more to keep it fresh. Add some salt and pepper to taste.
Note: For an extra kick, or if you don’t have lemon infused olive oil, use regular olive oil, and add some lemon juice in the end with some zest as well. Oh. So. Good.
You can also use other herbs, but I recommend the parsley and dill at the very least. Pick on what’s available and the taste you’re going for. Fresh is best and use a lot!