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.