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.