BBQ Recipe: Smoked Potato Salad with Bacon, Chives, and Dill Pickle Dressing

 

BBQ Smoked Potato Salad with Bacon, Chives, and Dill Pickle Dressing

This BBQ Smoked Potato Salad isn't your average picnic fare. It's a symphony of smoky depth, creamy texture, and bright, tangy notes, designed to elevate any barbecue spread. The potatoes, infused with the gentle kiss of wood smoke, provide a unique foundation. Crispy bacon adds a savoury crunch, while fresh chives offer a subtle oniony bite. But the real star is the dill pickle dressing – a zesty, creamy concoction that cuts through the richness and leaves your taste buds singing. It’s a side dish that boldly stands on its own, yet perfectly complements any grilled meat, leaving you craving just one more spoonful of its irresistible, smoky tang.

Yields: 6-8 servings

Prep time: 30 minutes

Cook time: 1-2 hours (smoking potatoes), 15 minutes (bacon)

Chill time: 2 hours (minimum)

Ingredients:

• For the Smoked Potatoes:
• 2.5 lbs (approx. 1.2 kg) Yukon Gold or Red Potatoes, scrubbed and cut into 1-inch (2.5 cm) cubes
• 1 tbsp olive oil
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• Salt and freshly ground black pepper to taste
• For the Bacon:
• 8 slices thick-cut bacon, diced
• For the Dill Pickle Dressing:
• 1 cup (240ml) good quality mayonnaise (Duke's or Hellmann's recommended)
• 1/2 cup (120ml) sour cream
• 1/4 cup (60ml) dill pickle juice (from the jar)
• 1/4 cup (60ml) finely chopped dill pickles (or gherkins)
• 2 tbsp chopped fresh dill
• 1 tbsp Dijon mustard
• 1 tsp onion powder
• 1/2 tsp celery seed
• Salt and freshly ground black pepper to taste
• For Assembly:
• 1/2 cup (120ml) finely chopped fresh chives
• Optional: extra dill sprigs and chive snippings for garnish

Equipment:

• BBQ smoker (charcoal, pellet, or gas smoker with wood chips/chunks)
• Large mixing bowls
• Large skillet for bacon
• Whisk

Instructions & Method:

1. Smoke the Potatoes:

• Preheat your smoker: Set your smoker to a temperature between 225-250°F (107-121°C). If using a charcoal or gas smoker, add your preferred wood chips or chunks (hickory, apple, or oak work well for potatoes).
• Prepare the potatoes: In a large bowl, toss the cubed potatoes with olive oil, smoked paprika, garlic powder, salt, and black pepper until evenly coated.
• Smoke: Arrange the seasoned potatoes in a single layer on a wire rack or perforated pan suitable for your smoker. Place them in the smoker and cook for 1 to 2 hours, or until they are tender when pierced with a fork but still hold their shape. The smoking time will vary depending on your smoker and potato size.
• Cool: Once tender, remove the potatoes from the smoker and let them cool completely. This is crucial for the salad's texture and to prevent the dressing from becoming oily. You can even smoke them a day ahead and refrigerate.

2. Cook the Bacon:

• While the potatoes are smoking or cooling, cook the diced bacon in a large skillet over medium heat until crispy.
• Using a slotted spoon, remove the bacon bits and place them on a paper towel-lined plate to drain excess fat. Reserve a tablespoon or two of bacon fat if you wish to add extra smoky richness to the dressing (optional, see tips).

3. Prepare the Dill Pickle Dressing:

• In a large bowl, whisk together the mayonnaise, sour cream, dill pickle juice, chopped dill pickles, fresh dill, Dijon mustard, onion powder, and celery seed.
• Season with salt and freshly ground black pepper to taste. Start with a little and add more as needed. If using reserved bacon fat, whisk it in now.

4. Assemble the Potato Salad:

• In a large mixing bowl, gently add the cooled smoked potatoes.
• Pour the dill pickle dressing over the potatoes.
• Add most of the crispy bacon bits (reserve a few for garnish if desired) and most of the chopped fresh chives.
• Gently fold everything together until the potatoes are evenly coated with the dressing. Be careful not to mash the potatoes.

5. Chill and Serve:

• Cover the bowl tightly with plastic wrap and refrigerate for at least 2 hours to allow the flavours to meld and the salad to chill thoroughly. Chilling overnight is even better!
• Before serving, give the salad a gentle stir. Garnish with the reserved bacon bits, chives, and fresh dill sprigs, if using.

Tips for Success:

• Potato Choice: Yukon Gold or Red Potatoes hold their shape well after cooking and have a creamy texture that's perfect for potato salad. Avoid starchy Russets as they can become too mushy.
• Smoking Wood: Hickory provides a classic, robust smoky flavour. Applewood or pecan offer a milder, slightly sweeter smoke. Experiment to find your favourite!
• Cooling is Key: Do not try to dress warm potatoes. They will absorb too much dressing, and the salad can become greasy. Allow them to cool completely.
• Don't Over-mix: Gently fold the ingredients to avoid mashing the potatoes and breaking them down too much.
• Adjust Consistency: If the dressing seems too thick, you can thin it with a little extra dill pickle juice or a splash of milk/buttermilk.
• Make Ahead: This potato salad is excellent made a day in advance, as the flavours deepen overnight.
• Optional Bacon Fat: For an extra layer of smoky, savoury goodness, you can whisk 1-2 tablespoons of the reserved bacon fat into the dressing. It adds richness and complements the smoked potatoes beautifully.
• Fresh Herbs: Don't skimp on the fresh chives and dill; they provide a crucial burst of freshness that balances the richness.
• Taste and Adjust: Always taste your dressing and the final salad before serving and adjust seasonings as needed.