# Campfire‑Smoked Potato Salad with Mustard‑Bacon Vinaigrette — A Labor Day Grilling Side for Steak > A smoky, make-ahead late‑summer potato salad: grill‑smoked new potatoes tossed with crisp bacon, charred scallions, fresh herbs, and a bright Dijon‑mustard vinaigrette. It holds up well chilled or at room temperature, making it perfect alongside grilled steaks at Labour Day and other end‑of‑season beef cookouts. Canonical URL: https://www.topshelf.recipes/recipes/campfire-smoked-potato-salad-mustard-bacon-vinaigrette ## Author Jake Woods https://www.topshelf.recipes/chef/jake-woods Published: July 29, 2026 Last Updated: September 3, 2026 ## About This Recipe This potato salad leans into char and contrast: small new potatoes take on a whisper of campfire smoke and a little crust while staying pillowy inside, then get tossed with crisp, salty bacon, charred scallions, and a bright Dijon‑honey vinaigrette. The mustard gives the dressing real bite so it doesn’t disappear against the richness of bacon and steak, while the parsley and scallions keep each forkful lively rather than one-note. Texture is the point here — slightly crisp exterior, creamy interior, crunch from bacon, and herb-flecked brightness all in one bowl. What makes this version work at a Labor Day or end-of-summer cookout is its flexibility: you can smoke the potatoes on a gas grill or a firepit, make the vinaigrette ahead, and serve it chilled or at room temperature without collapsing. It’s for the cook who wants potato salad with backbone — not overloaded with mayo but still comforting — and for anyone pairing it with grilled beef who wants a side that stands up to smoke and sear rather than disappearing into them. ## Recipe Information - Prep Time: 20 minutes - Cook Time: 50 minutes - Total Time: 70 minutes - Servings: 8 - Difficulty: Medium - Category: Dinner ## Ingredients ### Prep and season the potatoes - 2 lb new (baby) potatoes - 3 tbsp extra-virgin olive oil - 1 1/2 tsp kosher salt - 1 tsp freshly ground black pepper ### Crisp the bacon - 6 slices thick-cut bacon ### Char the scallions and cut potatoes - 6 each scallions (green onions) ### Make the mustard‑bacon vinaigrette - 2 tbsp Dijon mustard - 2 tbsp apple cider vinegar - 1 tbsp honey ### Toss, chill, and serve - 1/4 cup fresh parsley, chopped ## Instructions ### 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. ### 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. 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). ### 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. ### 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. ### 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. ## Nutrition Estimated nutrition per serving (about ¾ cup): - Calories: 190 kcal - Protein: 2.6 g - Carbohydrates: 25.6 g - Fat: 8.9 g - Saturated Fat: 1.4 g - Trans Fat: 0 g - Fiber: 2.1 g - Sugar: 4.5 g - Added Sugars: 2.2 g - Cholesterol: 0 mg - Sodium: 643 mg - Potassium: 210 mg - Calcium: 24 mg - Iron: 0.8 mg - Vitamin D: 0 mcg ## Tips ### Choose uniform potatoes Pick new potatoes that are similar in size or halve larger ones so they cook evenly and finish at the same time on the grill. ### Soak wood chips briefly Soak chips 20–30 minutes and add to a hot charcoal pile or a smoker box on gas to get steady smoke without a flare-up that could char the potatoes too aggressively. ### Render bacon thoroughly Cook bacon until very crisp so it stays texturally distinct in the salad; save a teaspoon of the fat to whisk into the vinaigrette for extra savory smoke if desired. ### Char scallions last Quickly blacken scallions over direct heat just before assembling so they retain a little bite and don’t go limp in the dressed salad. ### Adjust seasoning after chilling Chill the dressed salad before serving and then taste again — cold suppresses flavors so you may need a final pinch of salt, vinegar, or mustard. ## Variations and Substitutions ### Vegetarian smoky option Skip the bacon and stir in 1 cup of pan‑roasted chickpeas or smoked almonds for crunch, and add 1 tsp liquid smoke to the vinaigrette if you want extra smoke depth. ### Creamy Dijon swap For a creamier take, whisk 2–3 tbsp Greek yogurt into the mustard vinaigrette or fold in 1/3 cup sour cream for a silkier texture that still has tang. ### Bright pickle addition Fold in 2–3 tablespoons of chopped cornichons or capers for briny pops that cut the richness and echo classic potato salad flavors. ### Herb-forward twist Replace half the parsley with chopped dill and chives to give the salad an herbal lift that pairs especially well with lighter grilled fish instead of steak. ## Notes This potato salad is designed for grilling season — the potatoes pick up a gentle smoke and char that pairs beautifully with steak. Make it a day ahead so the flavors meld and you can relax at the grill. ### Storage and Make-Ahead Store leftovers in an airtight container in the refrigerator for up to 3–4 days; the potatoes hold their texture well because the dressing is vinaigrette‑based. The vinaigrette may stiffen when chilled — let the salad sit at room temperature for 20 minutes and give it a gentle toss, adding a splash of vinegar or olive oil if it seems dull. Avoid freezing, as the texture of cooked potatoes and the vinaigrette will degrade. ### Serving Suggestions This salad is engineered to stand up to rich grilled steaks — serve it alongside a peppery chimichurri or a blue‑cheese compound butter and simple grilled asparagus. For drinks, offer an ice‑cold lager or a medium‑bodied red like Malbec or Zinfandel to match the smokiness; a citrusy sparkling water also refreshes the palate. Present it in a shallow bowl so the dressing sits on the potatoes rather than pooling at the bottom. ## Frequently Asked Questions ### Can I make this on a gas grill without wood? Yes — you can still achieve a charred exterior by cooking over indirect heat and finishing over direct heat, and add a small smoker box or foil packet of soaked wood chips for some smoke if you want that flavor. ### What if I only have russets or red potatoes? Red potatoes work well as a substitute because they hold shape, while russets will be fluffier and may break down more; reduce stirring with russets to avoid turning the salad mushy. ### How smoky will the potatoes taste? With a handful of soaked chips or a small wood chunk the smoke is gentle — more of an underlying note than an overpowering flavor — but you can increase smoke time or add a teaspoon of reserved bacon fat or liquid smoke for extra intensity. ### Can I omit bacon for vegetarians? Yes — replace bacon with toasted walnuts, roasted chickpeas, or smoked tofu for crunch and a savory element; you can also stir a teaspoon of smoked paprika into the dressing to compensate for the smoky-salty component. ### How do I reheat leftovers if I want them warm? Gently warm portions in a skillet over medium-low heat just until heated through, stirring frequently, then refresh with a squeeze of vinegar and a drizzle of olive oil before serving to revive flavors. ## Related Recipes and Guides - [Low-Carb Lettuce Wrapped Chipotle Lime Chicken Burger with Avocado](https://www.topshelf.recipes/recipes/low-carb-lettuce-wrapped-chipotle-lime-chicken-burger-with-avocado) - [Coffee‑Chile Rubbed Flank Steak Tacos with Charred Pineapple Salsa](https://www.topshelf.recipes/recipes/coffee-chile-rubbed-flank-steak-tacos-charred-pineapple-salsa) - [Chicken Marsala Pasta](https://www.topshelf.recipes/recipes/chicken-marsala-pasta) - [Jamaican Jerk Chicken Marinade for Smoking or Grilling](https://www.topshelf.recipes/recipes/jamaican-jerk-chicken-smoking) - [Classic Bacon-Balsamic Brussels Sprouts — Crispy Roast Beef Side](https://www.topshelf.recipes/recipes/classic-bacon-balsamic-brussels-sprouts) - [Classic Celeriac Purée (Celery Root Purée) — Silky Steakhouse Side](https://www.topshelf.recipes/recipes/classic-celeriac-puree-steakhouse-side) - [Trending Labor Day Steak Finishes](https://www.topshelf.recipes/articles/trending-labor-day-steak-finishes) - [7 Day Labor Day Drink Prep](https://www.topshelf.recipes/articles/7-day-labor-day-drink-prep) - [Labor Day DIY Grill Kits](https://www.topshelf.recipes/articles/labor-day-diy-grill-kits)