Spicy Smoked Sweet Potato Salad

Recipe courtesy Kelsey Nixon
Show: Kelsey's Essentials Episode: BBQ

Photo: Spicy Smoked Sweet Potato Salad

TOTAL TIME: 55 min
Prep: 25 min
Inactive Prep: --
Cook: 30 min
 
YIELD: 8 servings
LEVEL: Easy

ingredients

SMOKY RUB:
  • 2 tablespoons paprika
  • 1 tablespoon kosher salt
  • 1 tablespoon light brown sugar
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon chipotle chile powder
  • 1/2 teaspoon dry mustard
SWEET POTATO SALAD:
  • 2 pounds sweet potatoes, peeled and sliced 1/4-inch thick and into half-moons
  • 2 teaspoons olive oil
  • 4 slices bacon
  • 2 tablespoons smoking oak sawdust chips
  • 3/4 cup mayonnaise
  • 1/4 cup fresh cilantro leaves
  • 2 tablespoons whole-grain mustard
  • 2 teaspoons adobo sauce from chipotle packed in adobo
  • 1 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 scallions, white and green parts, thinly sliced
  • Special Equipment: stovetop smoker
  • Cook's Note: Leftover smoky rub can be used on chicken or fish.
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Directions

For the rub: Mix together the paprika, salt, sugar, pepper, chile powder and dry mustard in a small bowl.

For the potato salad: Place the potatoes in a large saucepan and cover with cold water. Bring to a boil and cook until almost done, about 10 minutes. Drain, place in a large bowl, drizzle with the oil and toss with 2 tablespoons of the rub.

Place the bacon in a medium skillet over medium heat. Cook until the fat renders and the bacon is crisp, about 10 minutes. Crumble the bacon and set aside.

Sprinkle the sawdust chips over the center of the bottom of the smoker and put the rack in place. Place the potatoes on the rack. Close the lid and turn the heat to medium. Smoke the potatoes until fully cooked, about 15 minutes.

Meanwhile, make the dressing. Mix together the mayonnaise, cilantro, mustard, adobo sauce, salt, black pepper and scallions in a large bowl. Add half of the bacon and the potatoes. Toss to combine, and then toss with the remaining bacon. Store in the refrigerator until ready to serve.

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  • on April 15, 2013

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    This potato salad is amazing! Everyone loved it in my family, and I can't wait to get home and eat it for lunch! It's nice to be able to use the healthier sweet potato.

    I did two things differently:

    I cut all the spice amounts in half and used the entire mix (just over 2T. Made it easier than having a small amount of a leftover mix.

    Also, since I don't have a smoker, I par boiled the potatoes, and then tossed with spices and oil, wrapped in foil, and grilled on low heat for about 20-30 minutes to get that "smokey" flavor.

    people found this review Helpful.
    Was this review helpful to you? Yes | No
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