Smoked Potato Salad with Bacon and Sriracha Mayo

Note: I was sent a sample of Bear Mountain Gourmet Blend BBQ Wood Pellets in order to write this post. Opinions are mine alone.

I absolutely love grilling, and love to grill anything I can get my hands on. I do not have much experience with smoking foods on my grill though. So when Bear Mountain contacted me about trying some of their wood pellets, I couldn’t wait to get started!

source: bearmountainbbq.com

Smoking adds an additional layer of flavor to your grilled foods that can completely change the taste of a dish. If you’re new to smoking your food, wood pellets are a great “intro” option – you don’t have to soak them ahead of time and they can be used on any normal grill. Bear Mountain offers a bunch of different blends to pair with poultry, seafood, lamb, pork, beef and vegetables. Their wood pellets don’t use any fillers, binders, or bark so their premium all-natural wood pellets deliver a perfect, clean smoke – every time.  They’ve also refined the pellet-making process, creating the perfect pellet structure with only 5% moisture.  This means that Bear Mountain pellets grant the perfect burn, infusing mouth-watering flavor with little ash to clean up.

source: bearmountainbbq.com

I was looking through Bear Mountain’s recipes for a little inspiration and was intrigued when I cam across a recipe for  potato salad that smoked the potatoes on the grill before tossing them in a yummy sriracha mayo.

I decided to add some bacon to further highlight the rich, smoky flavor of the pellets. The result is this amazing Smoked Potato Salad with Bacon and Sriracha Mayo!

Ingredients:

• 2 pound red potatoes, cut into bite sized pieces
• 3 tablespoons olive oil
• 1 tablespoon salt
• 1 teaspoon ground pepper
• 1-2 cups Bear Mountain Gourmet Blend BBQ Pellets
• 4 slices of cooked bacon, finely chopped
• 1 to 2 tablespoons sriracha, depending on your preferences
• 1 cup mayo
• 1 tablespoon finely chopped parsley
• 1 tablespoon finely chopped scallions

To make, preheat your grill to 350 to 400 degrees F.

While your grill preheats, add the cut potatoes to a large aluminum pan.

Add the olive oil, salt, and pepper, tossing to combine. Arrange the potatoes in a single layer after combining.

Scoop 1-2 cups of the wood pellets into a separate aluminum pan. Cover with aluminum foil and poke a few holes in the foil.

Once the grill has preheated, add the wood pellets over direct heat until they begin to smoke, then move to indirect heat if you can. Add the pan with the potatoes also to your grill, over indirect heat.

Close the grill and smoke the potatoes for about 90 minutes, making sure to stir the potatoes from time to time.

Cook your bacon however you prefer. If you’re making your bacon on the grill, cook in a cast iron skillet for 1-2 minutes on each side, then move to a paper towel to cool. Roughly chop and set aside.

When the potatoes are fork tender, remove from the grill and let cool.

Add the mayo to a small mixing bowl, then stir in the sriracha. I suggest starting with 1 tablespoon and tasting the mixture, adding more until it reaches the level of heat you desire.

When the potatoes have cooled a bit, add to a large mixing bowl. Drizzle with some of the mayo, mixing to combine. Depending on your desired level of coating, you may have some of the mayo mixture left over. (You’ll notice in my photos I have a batch that is really coated in it, and a batch that has a bit more of a light coating.)

Sprinkle in the chopped bacon, parsley, and scallions, stirring to combine, then serve.

Bear Mountain’s website calls this recipe “Best Damn Potato Salad” and well, they are not wrong. This recipe is amazing!

I preferred my potatoes lightly dressed in the sauce because it really let the flavor of the smoked potatoes come through.

The smokiness is further enhanced with the heat of the sriracha and the bacon.

I had never thought to smoke potatoes before but this was so amazing, I can’t wait to do so again!

Bear Mountain’s pellets can be found on their website.

What should I smoke next??

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Yum

Smoked Potato Salad with Bacon and Sriracha Mayo

Total Time: 2 hours

Yield: 6 servings

Ingredients

• 2 pound red potatoes, cut into bite sized pieces
• 3 tablespoons olive oil
• 1 tablespoon salt
• 1 teaspoon ground pepper
• 1-2 cups Bear Mountain Gourmet Blend BBQ Pellets
• 4 slices of cooked bacon, finely chopped
• 1 to 2 tablespoons sriracha, depending on your preferences
• 1 cup mayo
• 1 tablespoon finely chopped parsley
• 1 tablespoon finely chopped scallions

Instructions

1. To make, preheat your grill to 350 to 400 degrees F.
2. While your grill preheats, add the cut potatoes to a large aluminum pan.
3. Add the olive oil, salt, and pepper, tossing to combine. Arrange the potatoes in a single layer after combining.
4. Scoop 1-2 cups of the wood pellets into a separate aluminum pan. Cover with aluminum foil and poke a few holes in the foil.
5. Once the grill has preheated, add the wood pellets over direct heat until they begin to smoke, then move to indirect heat if you can. Add the pan with the potatoes also to your grill, over indirect heat.
6. Close the grill and smoke the potatoes for about 90 minutes, making sure to stir the potatoes from time to time.
7. Cook your bacon however you prefer. If you’re making your bacon on the grill, cook in a cast iron skillet for 1-2 minutes on each side, then move to a paper towel to cool. Roughly chop and set aside.
8. When the potatoes are fork tender, remove from the grill and let cool.
9. Add the mayo to a small mixing bowl, then stir in the sriracha. I suggest starting with 1 tablespoon and tasting the mixture, adding more until it reaches the level of heat you desire.
10. When the potatoes have cooled a bit, add to a large mixing bowl. Drizzle with some of the mayo, mixing to combine. Depending on your desired level of coating, you may have some of the mayo mixture left over. (You’ll notice in my photos I have a batch that is really coated in it, and a batch that has a bit more of a light coating.)
11. Sprinkle in the chopped bacon, parsley, and scallions, stirring to combine, then serve.

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