Ma Huck's Smokey Potato Salad

Susie Huckvale


This is the hands down best potato salad out there. Everyone who tries it, can't stop eating it. Even my friend who doesn't generally care for potato salad raves about this one! Try it, I dare you to not LOVE it!

★★★★★ 2 votes
1 Hr


5 lb
russet potatoes
1 jar(s)
best foods real mayonaise
1/3 c
onion powder
salt to taste
2 Tbsp
liquid smoke flavoring
2 Tbsp
yellow mustard
1 pkg
pepper bacon
hard boiled eggs


1Boil Potatoes and also boil one egg per potato until Hard cooked. Cool, then peel and cut up Potatoes into chunks and place in a large bowl. Cool eggs by running cold water over them. When cool enough to handle peel eggs, and use an egg slicer, to cut length wise, then turn egg, and cut cross wise to produce small chopped eggs.
2Sprinkle potatoes and eggs with salt, and lightly mix. Set aside.
3In a mixing bowl, mix by hand: Mayonnaise (real mayo, NOT reduced fat) Onion powder, liquid smoke, yellow mustard. Set aside.
4While Potatoes and eggs are cooking, cook bacon until crispy. Cool, and break into pieces.
5Mix bacon into Potato and egg mixture and pour sauce over all and mix with wooden spoon. Salt to taste if necessary. Make sure the sauce is good and creamy. If the salad is too dry, add more mayo until creamy.
6Chill salad, and serve. YUM!

About this Recipe

Course/Dish: Salads, Potato Salads
Collection: Let's Have A Picnic