Campfire‑Smoked Potato Salad with Mustard‑Bacon Vinaigrette — A Labor Day Grilling Side for Steak

How to Make Campfire‑Smoked Potato Salad with Mustard‑Bacon Vinaigrette — A Labor Day Grilling Side for Steak

1. 1

   Step 1: Prep and season the potatoes

   Wash and dry the new potatoes, halving any larger ones so pieces are roughly uniform. Toss the potatoes with the olive oil, kosher salt, and black pepper until evenly coated; set aside while you heat the grill and prepare smoking wood if using.

   For this step

   • 2 lbnew (baby) potatoes
   • 3 tbspextra-virgin olive oil
   • 1 1/2 tspkosher salt
   • 1 tspfreshly ground black pepper
   
2. 2

   Step 2: Grill-smoke the potatoes until tender

   Heat the grill for indirect medium heat (about 350–400°F / 175–200°C). Add a handful of soaked wood chips or a small chunk of smoking wood to create smoke, then place the potatoes directly on the grate or in a perforated grill pan. Cover and smoke/grill until potatoes are tender when pierced with a knife and have a bit of char, about 35–45 minutes depending on size; turn once halfway through.
   
3. 3

   Step 3: Crisp the bacon

   While the potatoes cook, fry the bacon in a skillet over medium heat until crisp, about 8–10 minutes, or bake on a sheet at 400°F (200°C) for 15–20 minutes. Drain on paper towels, then chop into bite-sized pieces and reserve the bacon fat if you like for extra flavor (optional).

   For this step

   • 6 slicesthick-cut bacon
   
4. 4

   Step 4: Char the scallions and cut potatoes

   Briefly char the scallions over direct heat on the grill or in a hot skillet, about 2–3 minutes per side, until softened and slightly blackened; chop into 1–2 inch pieces. When potatoes are cool enough to handle, halve or quarter them so most pieces are bite-sized.

   For this step

   • 6 eachscallions (green onions)
   
5. 5

   Step 5: Make the mustard‑bacon vinaigrette

   Whisk together the Dijon mustard, apple cider vinegar, and honey in a bowl. Slowly whisk in any reserved olive oil (from step 1) until emulsified; season with additional salt and pepper to taste. If you reserved bacon fat, add 1 tsp for extra smoky depth, stirring to incorporate.

   For this step

   • 2 tbspDijon mustard
   • 2 tbspapple cider vinegar
   • 1 tbsphoney
   
6. 6

   Step 6: Toss, chill, and serve

   In a large bowl, combine the smoked potatoes, chopped bacon, charred scallions, and chopped parsley. Pour the vinaigrette over the salad and gently toss to coat. Let cool to room temperature, then refrigerate at least 2 hours (or overnight) to let flavors meld. Serve chilled or at cool room temperature alongside grilled steaks and other BBQ beef.

   For this step

   • 1/4 cupfresh parsley, chopped
   

1. Wash and dry the new potatoes, halving any larger ones so pieces are roughly uniform. Toss the potatoes with the olive oil, kosher salt, and black pepper until evenly coated; set aside while you heat the grill and prepare smoking wood if using.
2. Heat the grill for indirect medium heat (about 350–400°F / 175–200°C). Add a handful of soaked wood chips or a small chunk of smoking wood to create smoke, then place the potatoes directly on the grate or in a perforated grill pan. Cover and smoke/grill until potatoes are tender when pierced with a knife and have a bit of char, about 35–45 minutes depending on size; turn once halfway through.
3. While the potatoes cook, fry the bacon in a skillet over medium heat until crisp, about 8–10 minutes, or bake on a sheet at 400°F (200°C) for 15–20 minutes. Drain on paper towels, then chop into bite-sized pieces and reserve the bacon fat if you like for extra flavor (optional).
4. Briefly char the scallions over direct heat on the grill or in a hot skillet, about 2–3 minutes per side, until softened and slightly blackened; chop into 1–2 inch pieces. When potatoes are cool enough to handle, halve or quarter them so most pieces are bite-sized.
5. Whisk together the Dijon mustard, apple cider vinegar, and honey in a bowl. Slowly whisk in any reserved olive oil (from step 1) until emulsified; season with additional salt and pepper to taste. If you reserved bacon fat, add 1 tsp for extra smoky depth, stirring to incorporate.
6. In a large bowl, combine the smoked potatoes, chopped bacon, charred scallions, and chopped parsley. Pour the vinaigrette over the salad and gently toss to coat. Let cool to room temperature, then refrigerate at least 2 hours (or overnight) to let flavors meld. Serve chilled or at cool room temperature alongside grilled steaks and other BBQ beef.