Change up your classic potato salad and make Smoked Potato Salad. Full of smoky flavor makes a delicious side dish for all your smoked recipes.
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This smoked potato salad has become a must for all of our summertime BBQ’s and family gatherings. This recipe takes the place of boiling the potatoes and we let the smoker do all the work.
Making our side dishes in the smoker is always a family favorite. We have even made Smoked Corn on the Cob, Smoked Hasselback Potatoes and Smoked Green Beans for a twist on a classic recipe.
Table of Contents
Why This Recipe Works
This potato salad is made with simple ingredients. The potatoes cook with a soft a center and a crispy texture. Combining the soft potatoes with simple ingredients makes a delicious side dish that taste amazing and easy to make.
This recipe can be changed to what you prefer to make the ultimate potato salad that everyone will love. Make it for your next cookout, potluck and picnic.
Ingredients
- Yukon Gold potatoes
- Olive Oil
- Hard Boiled Eggs, peeled and chopped
- Celery Stalk, diced
- Sweet Onion, diced
For the Dressing
- Real Mayonnaise
- Refrigerated Sweet Pickle Relish
- Yellow Mustard
- Celery Seeds
- Paprika
- Fresh Dill, chopped
- Salt
- Pepper
Scroll to the bottom for the full recipe and ingredients in the recipe card.
Variations Ideas
- Bacon – Chopped bacon would be a great addition to this potato salad
- Seasoning – Feel free to change the seasoning to what you prefer. You can add in chili powder, smoked paprika, fresh chives, or fresh garlic.
- Dill Pickles – Feel free to use dill pickles if that is what you prefer.
- Veggies – Bell peppers and red onion is another great addition to this potato salad.
- Mustard – Instead of using yellow mustard you can substitute with Dijon Mustard.
- Greek Yogurt – For a lower calorie option, substitute the mayo for Greek Yogurt and sour cream.
Step by Step Instructions
- Step 1 – Preheat the smoker to 200 degrees Fahrenheit. Clean and scrub the potatoes and then pat them completely dry with a paper towel.
- Step 2 – Rub the potatoes with the olive oil. Place on the grill grates in the smoker and smoke for 2-2.5 hours until the potatoes are fork tender.
- Step 3 – Allow the potatoes to cool at room temperature for an hour. Then carefully peel and dice the potatoes into large chunks. Place in a large bowl. Gently stir in the eggs, celery and onion and set aside.
- Step 4 – In a separate bowl, stir together all the dressing ingredients.
- Step 5 – Pour the sauce mixture on top of the potatoes and carefully stir to coat the potatoes with the sauce mixture.
- Step 6 – Cover and refrigerate until ready to serve and enjoy!
Recipe Tips
- Prepare Potatoes – Prepare the potatoes by cleaning and rubbing with oil. Cooking time will vary depending on the size of potatoes. You will know that the potatoes are finished cooking with they are fork tender.
- Dicing the Potatoes – Carefully peel the cook potatoes after smoking and then dice the potatoes. We try to dice the smoke flavor potatoes about the same size.
Serving Suggestions
This potato salad is a delicious side dish that can be served with many different smoke meats and side dish for hot dogs. These are some delicious options that pair perfectly with potato salad.
Keep the potato salad refrigerated while not serving for best results.
Frequently Asked Questions
Refrigerate the leftovers in an airtight container for up to 5 days.
Yes, feel free to use russet potatoes or red potatoes to make this recipe.
More Easy Smoker Recipes
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Smoked Potato Salad
Ingredients
- 2.5 pounds Yukon Gold potatoes
- 2 tablespoons Olive Oil
- 3 hard boiled eggs peeled and chopped
- 1 celery stalk diced
- 1/4 cup sweet onion diced
Instructions
- Preheat the smoker to 200 degrees Fahrenheit. Clean and scrub the potatoes and then pat them completely dry with a paper towel.
- Rub the potatoes with the olive oil. Place on the grill grates in the smoker and smoke for 2-2.5 hours until the potatoes are fork tender.
- Allow the potatoes to cool at room temperature for an hour. Then carefully peel and dice the potatoes into large chunks. Place in a large bowl. Gently stir in the eggs, celery and onion and set aside.
- In a separate bowl, stir together all the dressing ingredients.
- Pour the sauce mixture on top of the potatoes and carefully stir to coat the potatoes with the sauce mixture.
- Cover and refrigerate until ready to serve and enjoy!
