Diggy’S Smoked Potato Salad Recipe

Name: Diggy’S Smoked Potato Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 lbs colorado gold potatoes, washed quartered; 1/2 cup fresh sweet basil, minced; 2 tablespoons fresh thyme, minced; 1/3 cup fresh stevia, plant minced; 6 slices thick cut pepper bacon, diced; 3 teaspoons dried ground dill weed; 18 hard boiled large brown eggs, diced; 1/2 cup sweet pickle relish (zucchini is better); 8 red yellow orange sweet bell pepper, diced; 1 large vidalia onion, diced; 6 green onions with tops, diced; 4 stalks celery, diced; For the dressing; 2 1/2 cups Miracle Whip; 1/4 cup lemon juice; 1/4 cup white balsamic vinegar; 4 tablespoons dried parsley flakes; 4 tablespoons dried cilantro; 2 tablespoons dried tarragon, flakes; 1 1/2 tablespoons dried rosemary; 2 teaspoons minced garlic; 3 tablespoons honey mustard; 2 teaspoons kosher salt; 2 teaspoons fresh cracked black pepper; 2 teaspoons celery seeds; 2 teaspoons poppy seeds; 1/4 cup sugar

Servings: persons

5 lbs colorado gold potatoes, washed quartered
1/2 cup fresh sweet basil, minced
2 tablespoons fresh thyme, minced
1/3 cup fresh stevia, plant minced
6 slices thick cut pepper bacon, diced
3 teaspoons dried ground dill weed
18 hard boiled large brown eggs, diced
1/2 cup sweet pickle relish (zucchini is better)
8 red yellow orange sweet bell pepper, diced
1 large vidalia onion, diced
6 green onions with tops, diced
4 stalks celery, diced
For the dressing
2 1/2 cups Miracle Whip
1/4 cup lemon juice
1/4 cup white balsamic vinegar
4 tablespoons dried parsley flakes
4 tablespoons dried cilantro
2 tablespoons dried tarragon, flakes
1 1/2 tablespoons dried rosemary
2 teaspoons minced garlic
3 tablespoons honey mustard
2 teaspoons kosher salt
2 teaspoons fresh cracked black pepper
2 teaspoons celery seeds
2 teaspoons poppy seeds
1/4 cup sugar

1
Dice bacon into small 1/2 inch squares. Fry up peppered bacon and reserve the grease. Slather potatoes with bacon grease, season heavily with kosher salt, fresh cracked black pepper and dill weed.
2
Preheat grill set up for indirect low heat (225 degrees). Add apple wood chips soaked in water for 1 hour to create smoke. Arrange potato quarters over drip pan and smoke for 1 - 1 1/2 hours, turn occasionally and move around if you have hot spots, until almost fork tender. (They should still hold together but bite through nicely al dente).
3
While those are smoking, make dressing. In a blender mix together all ingredients for dressing until smooth and all the herbs are nicely incorporated into the dressing. Taste, you may need to add a bit more sugar to your liking. Remove from blender, put into non-reactive bowl. Set aside in fridge.
4
While potatoes are still smoking, dice/mince all salad ingredients, refrigerate. Once potatoes are done, let them cool completely before dicing them. Once diced, combine with other egg/veggies mixture. Pour sauce over top and gently mix ingredients together. Garnish with paprika, basil leaves, cooked reserved bacon. ENJOY!

1340

kcal

Calories

Fat

155

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 27 ingredients. The key ingredients include: 5 lbs colorado gold potatoes, washed quartered, 1/2 cup fresh sweet basil, minced, 2 tablespoons fresh thyme, minced, 1/3 cup fresh stevia, plant minced, and more.

Yes, Diggy’S Smoked Potato Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Diggy’S Smoked Potato Salad

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