Smoked potato salad with jalapeño and bacon
When you think of barbecuing, you often think of juicy steaks, crispy burgers and tasty sausages. But let's be honest, great BBQ goes beyond just meat. There are countless “side dishes” that can enrich your BBQ experience and surprise your guests with new flavors and textures. We take you on a tasty journey to a Mexican-inspired side dish that will wow your friends and family on those sunny BBQ days: Smoked Potato Salad with Jalapeño and Bacon.
Smoking on the BBQ
The star of our BBQ party is a Mexican-flavored potato salad that will dazzle your taste buds. This spicy side dish is the perfect addition to a delicious piece of meat straight from the grill. What really makes this potato salad special is the unique smoky flavor that is added by smoking the bacon and potatoes on the BBQ.
Ingredients that make the difference
This potato salad combines several flavorful elements to create an unforgettable condiment. The smoked potatoes add a deep, smoky note that pairs perfectly with the spicy jalapeño peppers. The white wine vinegar adds a refreshing acidity, while the crème fraîche provides the creamy texture that makes this salad so delicious.
Smoked potato salad with jalapeño and bacon
Equipment
- Kamado or BBQ
- Charcoal
- Smoking wood (cherry or apple)
Ingredients
- 1,5 kilos floury potatoes
- 6 rags breakfast bacon
- 150 gram sweet and sour jalapeño including some liquid from a jar
- 3 tablespoons mayonnaise
- 1 tablespoon White wine vinegar
- freshly ground pepper
- salty
Instructions
Preparation
- Prepare your kamado or BBQ for indirect smoking at approximately 110 degrees.
- Peel the potatoes and cook them in salted water until just barely done, so that they still have a bite before they go on the BBQ.
Smoking the bacon and potatoes
- Place the potatoes in a heat-resistant bowl or on a stainless steel baking dish.
- Smoke and cook this, together with the bacon, in the BBQ for 40 minutes.
The sauce
- Cut the jalapeño into small, fine cubes and place them in a bowl where all the ingredients will fit together.
- Add the mayonnaise, crème fraiche and white wine vinegar.
- Add some liquid from the jalapeño and season with salt and pepper.
Finishing the salad
- Cut the smoked potatoes and bacon into equal cubes of approximately 2 centimeters.
- Add this to the sauce mass and mix everything together.
- Taste again so that your potato salad is tasty.
- Please note that this salad is best served at room temperature.
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