Recipe courtesy of Kelsey Nixon
Episode: BBQ
Print
Total:
55 min
Prep:
25 min
Cook:
30 min
Yield:
8 servings
Level:
Easy
Total:
55 min
Prep:
25 min
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 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 
  • 2 teaspoons olive oil
  • 4 slices bacon
  • 3/4 cup mayonnaise
  • 1/4 cup fresh cilantro leaves
  • 2 tablespoons whole-grain mustard

Directions

Watch how to make this recipe.

Special equipment: stovetop smoker 2 tablespoons smoking oak sawdust chips

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.

Cook's Note

Leftover smoky rub can be used on chicken or fish.

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