This smoky potato salad will become your go-to recipe, with its creamy texture, light onion and mustard flavor, and a hint of smokiness that keeps everyone coming back for more. Even those who don’t usually enjoy potato salad find themselves hooked on this delicious version. Each bite offers the perfect balance of tender russet potatoes, crispy peppered bacon, and chopped hard-boiled eggs.
Ingredients for Ma Huck’s Smoky Potato Salad
- 5 lbs russet potatoes (2.3 kg)
- 1 jar (30 oz) Best Foods/Hellman’s real mayonnaise (850 grams)
- 1/3 cup onion powder (40 grams)
- Salt, to taste
- 2 Tbsp liquid smoke flavoring (30 ml)
- 2 Tbsp yellow mustard (30 ml)
- 1 package peppered bacon (about 12 oz or 340 grams)
- Hard-boiled eggs (1 per potato)
Instructions for Making Ma Huck’s Smoky Potato Salad
Boil the Potatoes
Fill a large pot with water and bring it to a boil. Add the russet potatoes and cook until tender when pierced with a fork.
Drain and set aside to cool.
Boil the Eggs
In a separate saucepan, add enough eggs so there is one egg per potato. Boil until fully hard-cooked, then drain and run under cold water to cool.
Cook the Bacon
While the potatoes and eggs are cooking, fry the peppered bacon until crispy. Place the cooked bacon on a paper towel-lined plate to cool.
Prepare Bacon Pieces
Once the bacon has cooled, break it into small, crispy pieces. Set aside.
Peel and Cut the Potatoes
Once the potatoes are cool enough to handle, peel them and cut them into chunks. Transfer the potato chunks to a large mixing bowl.
Cool and Chop the Eggs
When the eggs are cool, peel them and chop them into small pieces. A quick way to do this is to use an egg slicer: slice each egg lengthwise, then rotate and slice again to create even pieces.
Combine Potatoes and Eggs
Sprinkle the chopped potatoes and eggs with a little salt and gently mix them together in the bowl. Set aside.
Prepare the Dressing
In a separate mixing bowl, combine the mayonnaise (use full-fat for best flavor), onion powder, liquid smoke, and yellow mustard. Mix by hand until smooth and well-blended.
Add Bacon to Potatoes
Gently mix the bacon pieces into the potato and egg mixture.
Add the Dressing
Pour the mayonnaise dressing over the potato, egg, and bacon mixture. Gently fold the dressing in with a wooden spoon, ensuring that all ingredients are evenly coated. Taste, and add salt if needed.
Adjust Creaminess
Ensure the salad is creamy. If it seems too dry, add additional mayonnaise until you reach the desired texture.
Chill and Serve
Cover the bowl and chill the salad in the refrigerator. Serve cold and enjoy this smoky, savory treat!
Bon appetite!
