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Smoked Potato Salad with Garnished hard boiled egg
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5 from 3 votes

Smoked Potato Salad Recipe

This Smoked Potato Salad Recipe makes the perfect side dish for any potluck or bbq cookout! Use Smoked Baked Potatoes to take potato salad up a notch!
Prep Time15 minutes
Cook Time2 hours
Overnight Rest12 hours
Total Time14 hours 15 minutes
Course: BBQ, Side Dish
Cuisine: American, BBQ
Servings: 12 Servings
Calories: 267kcal
Author: Guy Who Grills

Equipment

Ingredients

Instructions

  • Start out with cooled Smoked Baked potatoes. 
  • If you haven't smoked your potatoes.  Rinse and scrub excess dirt off of your potatoes. Stab each potato with a fork to puncture it. Pat dry your potatoes.
  • Get your smoker rolling smoke and to a temperature of 225 degrees.
  • *I used Pit Boss Grills Mesquite pellets but you can use any flavor of pellets to smoke your baked potatoes.*
  • Once I had my Pellet Grill rolling smoke I set it at 225 degrees with the P Setting at P7.
  • Rub olive oil over your potatoes and salt them as well.
  • Set on your rack in your smoker and allow to smoke for at least two hours.  If you want you can rotate them but I prefer to set it and forget it.
  • Test your potato is done with a fork before removing them from the smoker.
  • Allow them to be cool off before starting to make your potato salad.
  • Boil your eggs to be hard-boiled, if you really want to add more smoke flavor you can make Smoked Hard Boiled Eggs to put in the potato salad. 
  • When the eggs are done remove them from the water and allow them to chill in an ice water bath, then peel and set aside.
  • Once your smoked potatoes are cooled off, remove the skin then dice them.
  • Reserve a couple of eggs for the final garnishing of your Smoked Potato Salad.
  • Next chop up your celery, onion, pickles, and eggs.
  • Combine the mustard and mayo, and then start to mix in all the other ingredients.  You can add more mayo or mustard if needed.
  • Put in a serving dish and top with smoked paprika and sliced boiled eggs.

Notes

*This dish is best made the night before and served the next day! It really allows the flavors to blend together.*

Nutrition

Calories: 267kcal | Carbohydrates: 23g | Protein: 6g | Fat: 17g | Saturated Fat: 3g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 4g | Trans Fat: 0.05g | Cholesterol: 103mg | Sodium: 229mg | Potassium: 600mg | Fiber: 2g | Sugar: 1g | Vitamin A: 216IU | Vitamin C: 8mg | Calcium: 41mg | Iron: 2mg