Smoked Potato Salad

A favorite side for any BBQ dinner with a touch of smoke. This recipe uses Big Green Egg Citrus & Herb Seasoning.



  • 2 lbs (0.9 kg) Yukon Gold potatoes, washed and dried 
  • eggs 
  • 1 cup (240 ml) bacon grease, softened, not melted 
  • 1/2 lbs (0.2 kg) bacon, cooked and diced 
  •  Big Green Egg Citrus & Herb Seasoning 
  • 1/2 cups (120 ml) yellow onion, diced 
  • 1 tablespoon (15 ml) apple cider vinegar 
  • 1 teaspoon (5 ml) salt 
  • 1 teaspoon (5 ml) pepper 
  • 2 tablespoons (30 ml) yellow mustard 
  • 2 cups (480 ml) mayonnaise 
  • stalks of celery, chopped 
  • 1 tablespoon (15 ml) chives, chopped 


Big Green Egg Seasoning, Citrus & Herb

Add flavor to any dish by sprinkling Citrus & Herb Seasoning on any of your favorite foods before co...

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The convEGGtor - Indirect Convection Cooking on the Big Green Egg The Big Green Egg is designed t...

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Step 1

Set the EGG for indirect cooking with the convEGGtor at 225°F/107°C.

Step 2

Cover the potatoes completely with warm, soft bacon grease and the Big Green Egg Citrus & Herb Seasoning. Puncture each potato several times. Place the potatoes and the 2 eggs on the Big Green Egg and cook for 2 hours, or until the potatoes are tender in the center. Put the eggs in an ice bath after removing from the EGG.

Step 3

While the eggs and potatoes are cooking, mix together the onion, vinegar, salt, pepper, bacon, mustard, mayonnaise, and celery.

Step 4

Once cooled, dice the eggs and potatoes and mix with the rest of the ingredients. Top with the chives and enjoy!

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