Get ready to have your socks knocked off with this Smoked Potato Salad! Using the smoked baby potatoes and just a few ingredients, this is an unexpected mouth watering side dish.
Smoky, tender potatoes coated in a creamy mayonnaise mixture creates a dish that can’t be beat. Fire up the smoker and get those potatoes done as this dish is coming up for the next cookout.
🥔 Ingredients
You can actually use the Baby Medley like we did or try out fingerlings, cut up russets or red potatoes. Steer clear of the white potatoes for this one.
🥘 Instructions
Start off by smoking some potatoes. The best part is you can make this even if you don’t own a dedicated smoker.
For a gas grill, simply use a smoker box to hold your smoking chips and then you can make this recipe with no problem. Alternatively, you can make this by GRILLING the potatoes instead of smoking them. It will still pick up the hint of smoke, which for a lot of folks, is just enough.
You can use our recipe on how to Smoke Fingerling Potatoes here or you can simply follow along. Both recipes have similar smoking instructions. This recipe takes it a step further to make a Loaded Smoked Potato Salad.
Step One: Heat up the grill to 350 degrees. Normally when smoking, I would keep the temperature at 225, but I am raising it up to make the smoking process faster as the potatoes really become quite infused with the smoke in just the 40-50 minutes.
Step Two: Toss the potatoes with olive oil, salt and pepper. I find the best way to do this and get the best coverage is to use a one gallon Ziploc Bag. Just dump it all in, shake it a little and the potatoes will be well-coated.
Step Three: Pour the potatoes into an aluminum disposable pan. We had a reusable vegetable basket and used that instead. We want to show there are many ways to reach the finish line here! You can also pull out the Beer Can Chicken basket as it can hold about ¾ of the potatoes from this recipe. Smoke the potatoes for 40-50 minutes or until fork tender. Bring the potatoes in and allow to cool.
Step Four: After the potatoes are cool, cut them in half, mix them with the mayonnaise, sour cream, chopped bacon, cheese, apple cider vinegar and chives. I would not salt or pepper the mixture until you taste test it as the potatoes already have salt and pepper on them. Serve and enjoy! Like all other potato salad recipes, it is best if you can refrigerate it for a couple hours prior to serving to allow to have ingredients meld together
🍠 Substitutions
- Make your family’s traditional potato salad recipe and simply substitute with these smoked potatoes.
- If you go classic, it would be fun to use Smoked Eggs as well in the potato salad. Or think ahead and use smoked eggs in a traditional/classic potato salad.
- Use the components of a German Potato Salad using the smoked potatoes.
- Substitute Greek Yogurt for the mayonnaise and sour cream. That will give you a tart flavor but it will save a lot on calories here.
- You can substitute turkey bacon for regular bacon. Even cut back to use just a little bacon for the taste in place of the ½ of pound of bacon.
- You can use any cheese you like. We used a Mexican Cheese today but this would be excellent with a mild or sharp cheddar. Even try Gouda – just keep the smoke mild as the potatoes are already robust!
🥄 Leftovers
This recipe doesn’t make a huge batch, so I doubt there will be much left over. If there is, one day in the refrigerator is going to be enough. On the second and third days, the smoke flavor kept becoming more powerful and it just wasn’t as good as the first or second days. Hey, at least I’m honest here!
Related Recipes!
Grilled Bourbon Peach Baked Beans – These are super simple, yet rich baked beans that are all cooked outside on the grill in a large cast iron dutch oven. Keep these simmering for a long time to keep the flavors coming together.
Grilled Carrots with Balsamic Glaze – These are our family’s favorites! We make these out on the grill all summer long and then transfer the recipe to the indoors during the cold months. Keep a bag of carrots in your refrigerator so you can easily make these on a whim!
Grilled Pineapple Slices – If you are looking for a sweet dessert that isn’t packed with sugar, this is a great option! Grilling up fruit is so easy to do and you are going to love how the honey gently melts on the pineapple as it’s hot off the grill.
Smoked Potato Salad
Equipment
Ingredients
- 28 oz Bag of Baby Potatoes
- 1/2 cup Mayonnaise
- 1/2 cup Sour Cream
- 3 tbsp Chives fresh, chopped
- 1 tbsp Apple Cider Vinegar
- 3/4 cup Cheese shredded
- 6 slices Bacon cooked, chopped
- Salt and Pepper, to taste
Instructions
Smoke the Potatoes
- Heat up the grill to 350 degrees. Normally when smoking, I would keep the temperature at 225, but I am raising it up to make the smoking process faster as the potatoes really become quite infused with the smoke in just the 40-50 minutes.
- Toss the potatoes with olive oil, salt and pepper in a gallon Ziploc Bag. You will get even coverage by shaking them in a bag. Just dump it all in, shake it a little and the potatoes will be perfectly coated and ready to go.
- Pour the potatoes into an aluminum disposable pan. Alternatively, you can use a reusable vegetable basket. We want to show there are many ways to reach the finish line here! You can also pull out the Beer Can Chicken basket as it can hold about ¾ of the potatoes from this recipe. Smoke the potatoes for 40-50 minutes or until fork tender. Bring the potatoes in and allow to cool.
Make the Smoked Potato Salad
- After the potatoes are cool, cut them in half.
- Mix them with the mayonnaise, sour cream, chopped bacon, cheese, apple cider vinegar and chives. I would not salt or pepper the mixture until you taste test it as the potatoes already have salt and pepper on them. Serve and enjoy! Like all other potato salad recipes, it is best if you can refrigerate it for a couple hours prior to serving to allow to have ingredients meld together.
Notes
Nutrition
