Big Green Egg Smoked Potato Salad

Potato salad at a barbecue is expected. Smoked potato salad is a revelation. The difference between the two is about ninety minutes on a kamado grill and a willingness to question everything you thought you knew about this humble side dish. When you smoke Yukon Golds at low temperature, they absorb the wood smoke through their skins, developing a flavor that no amount of liquid smoke could replicate—subtle, sweet, and unmistakably barbecue.

The real trick here is the bacon grease. Not bacon bits sprinkled on top as an afterthought, but actual rendered bacon fat used to coat the potatoes before they go on the grill. The fat protects the skins during the long cook, conducts heat evenly, and adds another layer of porky richness that permeates the potato flesh. The eggs, smoked alongside the potatoes, pick up just enough smoke to add intrigue without overwhelming.

This is not a mayo-light, "healthy" potato salad. It is unabashedly rich, designed to stand alongside smoked ribs and brisket without being overshadowed. The celery and chives provide crunch and freshness, the mustard adds tang, and the apple cider vinegar cuts through the fat just enough to make you reach for another spoonful.

Ingredients

Servings:

For Smoking

900g Yukon Gold potatoes (uniform size)

100g bacon fat (softened, not melted)

2 large eggs (in shell)

2 tbsp citrus and herb seasoning (or Italian herbs with lemon zest)

For the Dressing

200g mayonnaise

2 tbsp yellow mustard

1 tbsp apple cider vinegar

1 tsp fine sea salt

1 tsp black pepper

For Assembly

100g bacon (cooked crisp, diced)

50g yellow onion (finely diced)

2 celery stalks (finely chopped)

1 tbsp fresh chives (finely chopped)

Method

Prepare the Big Green Egg

Set up for indirect cooking at 225°F (107°C). No need for additional smoking wood—the charcoal provides enough smoke at this low temperature.

Coat the potatoes

Scrub potatoes clean and dry thoroughly. Coat completely with softened bacon fat, then season generously with citrus herb seasoning. Pierce each potato several times with a fork.

Smoke potatoes and eggs

Place potatoes and whole eggs directly on the grate. Close lid and smoke for 2 hours, or until potatoes are soft when pierced with a knife.

Cool the eggs

Remove eggs and transfer immediately to an ice bath. Let cool completely before peeling. Leave potatoes to cool until handleable.

Make the dressing

While potatoes cool, mix mayonnaise, mustard, vinegar, salt, and pepper in a large bowl. Add diced bacon, onion, and celery. Stir to combine.

Assemble the salad

Dice the cooled potatoes and eggs into bite-sized pieces. Add to the dressing and fold gently until everything is coated. Don't overmix—you want some texture variation.

Finish and serve

Transfer to a serving bowl and garnish with chives. Serve immediately, or refrigerate for up to 2 hours for flavors to meld.

Notes & Tips

Potato selection

• Yukon Golds are ideal—their waxy texture holds up to mixing without becoming mushy. Red potatoes work too. Avoid russets, which fall apart.

Bacon fat prep

• Save bacon fat in a jar in your fridge—it keeps for months and is invaluable for barbecue. If starting from scratch, cook 200g bacon, reserve the fat, and use the cooked bacon in the salad.

Smoking temperature

• 225°F is low and gentle, allowing deep smoke penetration. Don't rush this with higher heat—you'll get exterior char before the smoke flavor develops.

Egg timing

• Eggs smoke faster than potatoes. If you prefer, remove them at 90 minutes for a slightly less smoky flavor. The yolks will have a beautiful pale-gold tint.

Make-ahead

• The potatoes and eggs can be smoked a day ahead and refrigerated. Assemble the salad no more than 4 hours before serving for best texture.

Serving temperature

• This salad is best at room temperature or slightly cool, never ice-cold. Take it out of the fridge 30 minutes before serving.

Leftover tip

• Add a splash of vinegar when refreshing leftover salad—the potatoes absorb the dressing overnight.