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.