Smoked Potato Salad | Big Green Egg

A favorite side for any BBQ dinner with a touch of smoke.

FEATURED PRODUCTS

• Big Green Egg Citrus & Herb Seasoning
• Big Green Egg ConvEGGtor
• Big Green Egg Cast Iron Skillet

INGREDIENTS

• 2 pounds Yukon Gold potatoes, washed and dried
• 2 boiled eggs, peeled and diced
• 1 cup bacon grease, softened, not melted
• ½ lb. bacon, cooked and diced
• Big Green Egg Citrus & Herb Seasoning
• ½ cup yellow onion, diced
• 1 tbsp apple cider vinegar
• 1 tsp salt
• 1 tsp pepper
• 2 tbsp yellow mustard
• 2 cups mayonnaise
• 2 stalks of celery, chopped
• 1 tbsp chives, chopped

DIRECTIONS

1. Set the EGG for indirect cooking with the convEGGtor at 225°F/107°C.
2. Puncture each potato several times. Cover the potatoes completely with warm, soft bacon grease and the Big Green Egg Citrus & Herb Seasoning in a cast iron skillet. Place the potatoes on the Big Green Egg and cook for 2 hours, or until the potatoes are tender in the center.
3. While the potatoes are cooking, mix together the onion, vinegar, salt, pepper, bacon, mustard, mayonnaise, and celery.
4. Once cooled, dice the potatoes and mix them with the rest of the ingredients. Top with the chives and enjoy!

Courtesy of Big Green Egg.