Smoky Jalapeño Bacon Potato Salad

Potato salad is just one of those dishes that scream summertime and cookouts! It’s just a total classic – who doesn’t love a good potato?

I love putting new spins on the classic, and this week, I bought way too many jalapeños so I needed to use them up! When in doubt, throw jalapeños in every dish you make! 😉 That’s basically the motto that my husband wishes I’d live by every day!

…my motto: throw bacon in every dish that I make!

This Smoky Jalapeño Bacon Potato Salad is the best of both worlds – you get a little heat from the jalapeños and smokey flavor from the bacon! If bacon wasn’t enough, we paired it with some smoked turkey thighs and smoked pulled pork the other night for dinner. It was PERFECT! This summer is definitely going to be the summer of the smoker, and I am not ashamed to admit that at all!

We got it for Christmas this last year and are obsessed with it! Do any of you have a smoker? What’s been your favorite thing to smoke in it?

I’m always looking for some inspiration for unique things to try out for the next go at the smoker! Let me know your favorites in the comments below!

Print Recipe

Smokey Jalapeño Bacon Potato Salad

Prep Time

5 minutes

Cook Time

15 minutes

Servings

Ingredients

• 8 Small/medium red potatoes sub potato of choice (6-7 cups chopped)
• 1 Medium sweet onion
• 2 Large jalapeños deseeded and diced
• 6 strips bacon cooked and chopped
• 3-4 Hard-boiled eggs chopped - optional
• 1/2 cup Mayo I use homemade or avocado oil mayo
• 1/4 cup Sour cream (I use a lactose free one!) sub greek yogurt or cashew/almond plain yogurt
• 1 tsp Yellow mustard
• 1 Tbsp Chopped chives
• 2 tsp Onion powder
• 1 1/2 tsp Minced garlic
• 1 tsp Pink salt
• 1 tsp Celery salt sub more pink salt, if preferred
• 1 tsp Dill weed
• 1/2-1 tsp Black pepper depending on preference
• 1/2 tsp Ground cumin
• 1/2 tsp Smoked Paprika

Prep Time 5 minutes Cook Time 15 minutes Servings Ingredients 8 Small/medium red potatoes sub potato of choice (6-7 cups chopped) 1 Medium sweet onion 2 Large jalapeños deseeded and diced 6 strips bacon cooked and chopped 3-4 Hard-boiled eggs chopped - optional 1/2 cup Mayo I use homemade or avocado oil mayo 1/4 cup Sour cream (I use a lactose free one!) sub greek yogurt or cashew/almond plain yogurt 1 tsp Yellow mustard 1 Tbsp Chopped chives 2 tsp Onion powder 1 1/2 tsp Minced garlic 1 tsp Pink salt 1 tsp Celery salt sub more pink salt, if preferred 1 tsp Dill weed 1/2-1 tsp Black pepper depending on preference 1/2 tsp Ground cumin 1/2 tsp Smoked Paprika

Instructions

1. In a large pot of boiling water over medium heat, cook chopped potatoes (I left the peels on - feel free to remove them if you'd like!) for about 13 minutes or until the pieces are just barely tender. You don't want the pieces to fall apart - so keep an eye on them!
2. While the potatoes are cooking, remove the skin from the onion and shred the onion into a bowl. You can use a regular sized grater or a very fine one - depending on your preference.
3. To the bowl, mix in remaining ingredients, except for the bacon pieces and eggs.
4. Once the potatoes have finished cooking, drain the water from them.
5. Let them cool for just a couple minutes, and then mix them into your mayo mixture.
6. Finally, stir in the bacon pieces and hard-boiled eggs. Enjoy immediately or refrigerate it for later!