{"id":192,"date":"2012-02-22T17:56:11","date_gmt":"2012-02-22T23:56:11","guid":{"rendered":"https:\/\/extraordinarybbq.com\/?p=192"},"modified":"2023-09-27T12:14:11","modified_gmt":"2023-09-27T17:14:11","slug":"smoked-german-potato-salad","status":"publish","type":"post","link":"https:\/\/extraordinarybbq.com\/smoked-german-potato-salad\/","title":{"rendered":"Extraordinary Smoked German Potato Salad"},"content":{"rendered":"

\"Smoked

I. Heart. German Potato Salad. \u00a0This is my mom\u2019s recipe. \u00a0Kind of. \u00a0She\u00a0doesn’t\u00a0write anything down. \u00a0There are many reasons why I don\u2019t make it often though. \u00a0The time it takes, the bacon fat…but it can\u2019t hurt you if you do it ONCE every 6 months, right? \u00a0I say right. \u00a0Anyway, I’ve taken her recipe (that lives in her head and not on paper), and doctored it up to EXTRAORDINARY smoked German potato salad!<\/p>\n

Instead of baking the potatoes beforehand (BORING!), I thought, what if we spiced it up and SMOKED the potatoes beforehand? \u00a0That would make things interesting.<\/p>\n

So for a full casserole dish of German Potato Yumminess, here\u2019s what I do:<\/p>\n

To smoke the potatoes: \u00a0Think of the smoker as an oven. \u00a0It should take about an hour or so to cook the whole potato. \u00a0Poke several holes in each potato with a fork and set them on the grill – indirect heating set up. \u00a0(If you feel like getting really crazy, wrap each potato in bacon.) When the potato feels soft, just like you were cooking in the oven, it’s done. \u00a0Take it off the grill and let it cool. If you tried to do anything with it at this point, you’d burn yourself. \u00a0You can actually do this step a day before you want to make the potato salad.<\/p>\n

Cook the bacon in a pan on the stove.\u00a0 (I actually feel the need to specify this because of the random times we throw things on the grill). \u00a0Make sure it\u2019s crunchy, but not overdone. KEEP<\/strong> the grease.<\/p>\n

Now cook the onions in the grease. \u00a0What you are smelling right now is one of the top 3 smells ever, in my opinion. \u00a0Onions in bacon…..Come on.\u00a0 Anyway, let the onions cook until you can\u2019t deal with how good it smells – and until they are transparent.<\/p>\n

\"Onions

Add 2 tablespoons of flour to onion mixture. Then add the sugar, salt, celery seed and pepper until it’s bubbly. \u00a0Slowly add in the vinegar. \u00a0I\u2019d say 1\/3 cup is a good tartness. \u00a0But, if you like your Potato Salad tart, keep adding vinegar. Let the mixture boil for a minute, stirring it constantly, getting really excited, then turn it off. \u00a0Time to deal with the potatoes.<\/p>\n

Now that the potatoes have cooled, take off the skin and slice them into about 1\/2 inch round slices. \u00a0Some may fall apart a little bit, and that’s ok – just put those on the bottom. It’s all going to the same place anyway, right?<\/p>\n

Lay 1 layer down in your 9 x 13\u00a0casserole dish. Pour on some of that yummy sauce, just enough to cover potatoes.. \u00a0Then layer some more potatoes. \u00a0Keep going until you\u2019re out of potatoes.<\/p>\n

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\"Smoked