Classic Smoked Potato Salad

Traeger Kitchen


Classic Smoked Potato Salad

Prep Time

20 Minutes

Cook Time

45 Minutes

Effort

Pellets

Mesquite

Pack some smoke flavor into this simple side and bring it to your next backyard BBQ. Russet potatoes are smoked then roasted on the Traeger before getting tossed with a creamy mayo dressing.

Ingredients

How many people are you serving?

4

Units of Measurement:

main
  • 2 Pound russet potatoes

  • 2 Tablespoon olive oil

  • 2 Cup mayonnaise

  • 1 Tablespoon dry mustard

  • 1 Tablespoon white wine vinegar

  • 2 Stalk celery, diced

  • 2 hard boiled eggs, chopped

  • 1/2 red onion, diced small

  • 1 Tablespoon chopped chives

  • salt

  • black pepper

Steps

  • 1

    Scrub the potatoes under cold water with a vegetable brush. Pat dry and coat potatoes with olive oil.
    Ingredients
    • 2 Pound russet potatoes

    • 2 Tablespoon olive oil

  • 2

    When ready to cook, set Traeger temperature to 180℉ and preheat, lid closed for 15 minutes. For optimal flavor, use Super Smoke if available.
    Grill Icon
    Grill180 ˚F
  • 3

    Spread potatoes out on a sheet pan and place in the grill. Smoke potatoes for 15-20 minutes.
    Grill Icon
    Grill180 ˚F
  • 4

    Remove the potatoes from the grill. Increase the grill temperature to 450℉ and preheat with the lid closed.
    Grill Icon
    Grill450 ˚F
  • 5

    Place the tray of potatoes back on the grill and cook for an additional 20-25 minutes or until tender.
    Grill Icon
    Grill450 ˚F
  • 6

    When the potatoes are tender, remove from grill and set aside until cool enough to handle.
  • 7

    Using your hands and a towel, remove the potato skins and cut into large chunks.
  • 8

    Combine potatoes and remaining ingredients in a large bowl. Taste for seasoning and adjust with salt and pepper if needed.
    Ingredients
    • 2 Cup mayonnaise

    • 1 Tablespoon dry mustard

    • 1 Tablespoon white wine vinegar

    • 2 Stalk celery, diced

    • 2 hard boiled eggs, chopped

    • 1/2 red onion, diced small

    • 1 Tablespoon chopped chives

    • To Taste salt

    • To Taste black pepper

  • 9

    Cover loosely with plastic wrap and transfer to the fridge until cooled. Enjoy!

Cooking Notes

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