Diggy’s Smoked Potato Salad

Name: Diggy’s Smoked Potato Salad
Prep time: 30 min
Cook time: 1 h 30 min
Total time: 2 h
Yield: 10-12 serving(s)
Ingredients: 5 lbs colorado gold potatoes, washed quartered; 1/2 cup fresh sweet basil, minced; 2 tablespoons fresh thyme, minced; 1/3 cup fresh stevia, plant minced; 6 slices thick cut pepper bacon, diced; 3 teaspoons dried ground dill weed; 18 hard boiled large brown eggs, diced; 1/2 cup sweet pickle relish (zucchini is better); 8 red yellow orange sweet bell pepper, diced; 1 large vidalia onion, diced; 6 green onions with tops, diced; 4 stalks celery, diced; 2 1/2 cups Miracle Whip; 1/4 cup lemon juice; 1/4 cup white balsamic vinegar; 4 tablespoons dried parsley flakes; 4 tablespoons dried cilantro; 2 tablespoons dried tarragon, flakes; 1 1/2 tablespoons dried rosemary; 2 teaspoons minced garlic; 3 tablespoons honey mustard; 2 teaspoons kosher salt; 2 teaspoons fresh cracked black pepper; 2 teaspoons celery seeds; 2 teaspoons poppy seeds; 1/4 cup sugar

Submitted by tshull777

"this tater salad totally rocks!"

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Ready In:: 2hrs
Ingredients:: 26
Serves:: 10-12

ingredients

5 lbs colorado gold potatoes, washed quartered
¹⁄₂ cup fresh sweet basil, minced
2 tablespoons fresh thyme, minced
¹⁄₃ cup fresh stevia, plant minced
6 slices thick cut pepper bacon, diced
3 teaspoons dried ground dill weed
18 hard boiled large brown eggs, diced
¹⁄₂ cup sweet pickle relish (zucchini is better)
8 red yellow orange sweet bell pepper, diced
1 large vidalia onion, diced
6 green onions with tops, diced
4 stalks celery, diced
For the dressing
2 ¹⁄₂ cups Miracle Whip
¹⁄₄ cup lemon juice
¹⁄₄ cup white balsamic vinegar
4 tablespoons dried parsley flakes
4 tablespoons dried cilantro
2 tablespoons dried tarragon, flakes
1 ¹⁄₂ tablespoons dried rosemary
2 teaspoons minced garlic
3 tablespoons honey mustard
2 teaspoons kosher salt
2 teaspoons fresh cracked black pepper
2 teaspoons celery seeds
2 teaspoons poppy seeds
¹⁄₄ cup sugar

directions

Dice bacon into small 1/2 inch squares. Fry up peppered bacon and reserve the grease. Slather potatoes with bacon grease, season heavily with kosher salt, fresh cracked black pepper and dill weed.
Preheat grill set up for indirect low heat (225 degrees). Add apple wood chips soaked in water for 1 hour to create smoke. Arrange potato quarters over drip pan and smoke for 1 – 1 1/2 hours, turn occasionally and move around if you have hot spots, until almost fork tender. (They should still hold together but bite through nicely al dente).
While those are smoking, make dressing. In a blender mix together all ingredients for dressing until smooth and all the herbs are nicely incorporated into the dressing. Taste, you may need to add a bit more sugar to your liking. Remove from blender, put into non-reactive bowl. Set aside in fridge.
While potatoes are still smoking, dice/mince all salad ingredients, refrigerate. Once potatoes are done, let them cool completely before dicing them. Once diced, combine with other egg/veggies mixture. Pour sauce over top and gently mix ingredients together. Garnish with paprika, basil leaves, cooked reserved bacon. ENJOY!