This salad is great either grilled or smoked but if you do smoke it, be careful not to over smoke the ingredients. You just want that "hint" of smoke in the finished product.
Ingredients for the salad base are as follows:
About 2 to 2-1/4 pounds of potatoes (4-5 medium sized potatoes) Yukon Gold work well
About 1/2 of a green bell pepper
About 1/2 of another color of bell pepper for additional color in the salad
About 1/4th of a red onion
About a cup of cut up celery
About 6-8 strips of bacon
About 1 TBL chopped cilantro
Salt & Pepper to taste
Optional items could include boiled eggs, maybe green onions, black olives, etc. Heck, use what you like.
Fry up the bacon until about crisp.
Peel and quarter the potatoes longways.
Roll the potatoes in the bacon grease from the cooked bacon and salt and pepper and place on the grill or smoker and cook until done. In most cases, this will be enough of a smoked product for most cooks. Again, be careful to not over smoke.
Cut the bell peppers into bite sized chunks and blanch for a couple of minutes.
Cut the celery up into small pieces or just chop or dice it.
Do the same with the red onion.
When the potatoes are done cut each of the quartered pieces into about 3 more pieces.
Place all of this into your bowl or if serving hot, the grill suitable container to keep it warm and add the cilantro.
Standard dressing I used for this dish:
1/2 cup Miracle Whip salad dressing
1/2 cup sour cream
1/4 cup sweet pickle relish
About 1 TBL bacon grease
1 tsp yellow mustard
Splenda or sugar to taste
An option here might be some lemon juice
Fold this mixture into the potato mixture and place into the fridge for about 30 minutes and serve.
My hot served bacon dressing comes from Cooks.com and is the following:
HOT BACON DRESSING FOR POTATO OR SPINACH SALAD
Printed from COOKS.COM
1/2 lb. bacon
1/2 c. chopped onion
2 tbsp. flour
2 tbsp. sugar
1 tsp. celery seed
1/2 tsp. salt
1/2 c. vinegar (or part vinegar and part water)
1 c. water
Cook bacon until crisp; drain and crumbled. Cook onion in 1/4 cup reserved bacon fat (or use oil in place of fat) until tender. Blend in flour, sugar, celery seed, salt and dash of pepper. Add vinegar and 1 cup water.
Cook and stir until thickened and bubbly. Can use less vinegar and more water for milder dressing.
For German Potato Salad: Toss sliced, boiled potatoes with dressing. Serve hot or cold.
For Spinach Salad: Pour hot dressing over individual salads of fresh spinach, lettuce, hard cooked eggs, mushrooms and grated carrots.
