Ingredients with Measurements:
- 2 lbs. baby potatoes, washed and halved
- 1 cup Bay Lough cheddar cheese, grated
- 1/2 cup smoked bacon, chopped
- 1/4 cup green onions, thinly sliced
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 2 tbsp. Dijon mustard
- 1 tbsp. apple cider vinegar
- 1 tsp. smoked paprika
- Salt and pepper to taste
Special equipment needed:
- Grill or smoker
Step-by-step instructions:
1. Preheat the grill or smoker to 350°F.
2. Place the halved baby potatoes in a large bowl and toss with olive oil, salt, and pepper.
3. Place the potatoes on the grill or smoker and cook for 20-25 minutes or until tender.
4. While the potatoes are cooking, cook the chopped smoked bacon in a skillet until crispy. Drain on paper towels.
5. In a small bowl, whisk together the mayonnaise, sour cream, Dijon mustard, apple cider vinegar, smoked paprika, salt, and pepper until well combined.
6. Once the potatoes are done, transfer them to a large mixing bowl and add the grated Bay Lough cheddar cheese, crispy bacon, and sliced green onions.
7. Pour the dressing over the potato mixture and toss until well coated.
8. Serve the Bay Lough Cheddar Smoked Potato Salad warm or chilled.
- Time:
Preparation time: 15 minutes
- Cooking time: 25 minutes
Temperature:
- Grill or smoker: 350°F
Serving size:
- 6 servings
Nutritional information:
- Calories per serving: 320
- Fat: 20g
- Carbohydrates: 22g
- Protein: 12g
Substitutions for ingredients:
- Bay Lough cheddar cheese can be substituted with any other type of cheddar cheese.
- Smoked bacon can be substituted with regular bacon or turkey bacon.
- Green onions can be substituted with chives or red onions.
Variations:
- Add chopped hard-boiled eggs for extra protein.
- Add diced red bell peppers for extra crunch and color.
- Add a pinch of cayenne pepper for extra heat.
Tips and tricks:
- Make sure to toss the potatoes with olive oil, salt, and pepper before grilling or smoking to ensure even cooking.
- Use a cast iron skillet to cook the bacon for extra crispy results.
- Let the potato salad chill in the fridge for at least 30 minutes before serving to allow the flavors to meld together.
Storage instructions:
- Store the Bay Lough Cheddar Smoked Potato Salad in an airtight container in the fridge for up to 3 days.
Reheating instructions:
- To reheat, microwave the potato salad for 1-2 minutes or until warmed through.
Presentation ideas:
- Serve the potato salad in a large bowl or on a platter.
- Garnish with extra chopped green onions or parsley.
Pairings:
- Serve the Bay Lough Cheddar Smoked Potato Salad as a side dish with grilled chicken or steak.
Suggested side dishes:
- Grilled corn on the cob
- Roasted vegetables
- Garlic bread
Troubleshooting advice:
- If the potatoes are not cooked through after 25 minutes, continue cooking until tender.
- If the potato salad is too dry, add more mayonnaise or sour cream to the dressing.
Food safety advice:
- Make sure to wash the baby potatoes thoroughly before cooking.
- Store the potato salad in the fridge at 40°F or below to prevent bacterial growth.
Food history:
- Potato salad is a popular dish in many cultures, with variations found in German, American, and Scandinavian cuisine.
Flavor profiles:
- The Bay Lough cheddar cheese adds a rich and creamy flavor to the potato salad, while the smoked bacon adds a smoky and salty flavor.
Serving suggestions:
- Serve the Bay Lough Cheddar Smoked Potato Salad as a side dish at a summer barbecue or picnic.
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