Smokin’ Redskin Potato Salad



Looking for the perfect side dish for your next BBQ? Look no further. Smokin’ Redskin Potato Salad has all the flavors you are craving to complete your BBQ dinner. Liquid smoke is the unexpected secret ingredient, complimented by bacon, scallions and hot sauce. Careful, once you make this recipe, you will be asked to make it over and over! These Smokin’ Redskins, went wonderfully with Beer Can Cornish Hens and Fresh Green Beans with Thyme and Slivered Almonds.

A very special thanks to my Co-blogger MAeats who shared this amazing recipe!

Smokin’ Redskin Potato Salad

20 redskin potatoes, halved or quartered
4 tablespoons liquid smoke
1 teaspoon salt
14 ounce package bacon
1 cup mayonnaise
1 bunch green onions, thinly sliced
¼ teaspoon salt
½ teaspoon freshly ground black pepper
½ – 2 teaspoons Tabasco
Fill a large saucepan with 2 quarts water and add potatoes, liquid smoke and salt. Bring to a boil and simmer for about 20 minutes, until potatoes are fork tender. Drain water and spread potatoes on a large baking sheet to cool.

While the potatoes are boiling, pre-heat oven to 375°. Cover a large baking sheet, (one with sides), with parchment or waxed paper and spread bacon out in a single layer. It’s ok if the bacon over laps a little. Cook in oven for 20 – 25 minutes until crisp. When bacon is done transfer to a paper towel lined plate to drain and cool. You may fry your bacon if preferred. I find this method much easier!

In a large bowl combine crumbled cooled bacon, mayonnaise, green onion, salt, pepper and Tabasco. Add the cooled potatoes and gently toss to combine. Check the seasonings and chill in fridge for at least 5 hours – overnight is even better. For my family which includes young children I use ½ teaspoon of Tabasco. For a group of adults I would add 2 teaspoons.

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5 responses to “Smokin’ Redskin Potato Salad

  1. Yum! I’ll be trying your beer can chicken as soon as my A/C is fixed and I can comfortably use the oven again. The potato salad looks great!
    MA

  2. I’ve made these at least a dozen + times! Experiment with rubs. My girlfriend calls them Drunken Hens. They turn out wonderfully on the grill! But the oven is perfect too! I did find that my grill wouldn’t clear the Hens, so I proped open the grill with another empty can and covered to open area with foil, worked great. Oh, how good the potato salad went with the hens!

  3. After my first serving of your “Smokin Redskin Potato Salad” last week, I had another. This salad is so good, it left me wanting even more. Days later I still can’t get it out of my mind. This is a step up from your every day potato salad and it’s now my favorite. Can’t wait to have it again!!!

  4. Sheri, This is amazing! I made it the first time on July 17th, And Now have been asked to make it for our family reunion. How many times do you think I would have to multiply it for app. 45 people? I ran out when i made it for 14 people yesterday!

    • Sayde, I am so glad you had such great response! I think you may need to get a much, much bigger pot! 3x the recipe should be plenty! Let me know and thanks for visiting my site! Happy Cookin!

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