You'll notice a recurring theme here—our love for the delightful trio of gorgonzola, bacon, and jalapeño. We've employed this winning combination in various recipes!
Now, even if you're not the biggest fan of gorgonzola, don't let that deter you. In this creation, the gorgonzola adds a subtle and intriguing note that enhances the overall flavor without overwhelming your taste buds. We first concocted this genius idea for the 2016 Texas Big Green Eggfest, nestled in Driftwood, TX, near Austin. A heartfelt thank you to all who cast their votes for us. Now, it's your turn to savor this culinary triumph!
**If you don't have a smoker, this is also very good with regular boiled potatoes that have not been smoked. Other sources of smoke that could be used are: a Cameron Stovetop Smoker, a Smoking Gun, or a half teaspoon of Wrights Liquid Smoke.
Potato Salad Dressing:
1 cup Mayonnaise (we use Hellman’s)
1 cup Sour Cream
¼ cup Apple Cider Vinegar
1 tablespoon Zatarain’s Creole (Grainy) Mustard
1 teaspoon Underwood’s “It’s My Rub!” Power Blend
Mix all together. You probably won’t need the full recipe for the potato salad, so save the leftover dressing for coleslaw, pasta salad, or sandwiches.
Potato Salad:
3 lbs. large red potatoes (unpeeled)
¼ cup finely diced fresh jalapenos
6 pieces cooked bacon, chopped
2/3 cup mild Gorgonzola cheese crumbles (I freeze the crumbles, then process in a food processor to break up any large chunks. We use Treasure Cove brand. Inexpensive and mild.)
¾ cup finely chopped Celery
1/3 cup Italian Parsley, chopped
½ cup Purple Onion, finely diced
Salt and Pepper to taste
Bring potatoes to a boil in a pot with salted water. Cook for approximately 30 minutes or until a knife slides in easily. Have your Big Green Egg, or smoker, ready to go with hickory and pecan chunks. Have the temperature at 300 degrees, indirect, and smoke potatoes for about 45 minutes to an hour. Let the potatoes cool off a bit, or put in the refrigerator for about 30 minutes, before making the potato salad.
Cube the potatoes into ½” cubes. Add jalapenos, bacon, Gorgonzola, celery, Italian parsley, and purple onion, along with salt and pepper. Toss all this to blend, then add the amount of dress you like for the consistency you prefer. Also, any of the amounts on the other ingredients can be adjusted to your taste.