Yukon gold potatoes are oiled and then seasoned with salt, pepper and garlic before going into a 300F smoker along with some eggs. Because why not smoke the eggs too? The smoked potatoes and eggs are then rough chopped and combined with fresh onion, crisp celery, dill pickle juice, garlic aioli, mustard along with salt and pepper before being topped with your favorite sweet BBQ seasoning to garnish and complete this smoked potato salad recipe.

Let’s face it, you see that potato salad at pretty much every barbecue you go to. You might even serve it at one you throw. It comes in the giant tub from the club store and you slap on some hard boiled egg slices and some paprika and to make it look like you made it. And at the end of the day, more than half of it goes right in the trash because very few people actually eat it. Smoke the potatoes and the eggs and I promise there won’t be any left.

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Smoked Potato Salad Recipe Ingredients

• 2 lbs yukon gold potatoes
• 1/4 cup vegetable oil
• Salt, pepper and garlic
• 4 eggs
• 2 stalks celery, chopped
• 1/2 vidalia onion, chopped
• 2 tbsp dill pickle juice
• 1/2 cup garlic aioli
• 1/4 cup yellow mustard
• Salt and pepper to taste
• Your favorite sweet BBQ seasoning for garnish

When I usually smoke potatoes on the grill to be served as a side dish, I use russets and the thicker skin can get nice and crispy. But for this, I want a fine, thin skinned potato. Hence the Yukon gold potatoes.

You can go with russets for this dish, but you will have to skin them before adding to the mixing bowl.

How to make this Smoked Potato Salad Recipe

Clean the potatoes and poke a few holes in them with a long skinny knife. Then brush the spuds with the olive oil. Sprinkle them with pepper, salt and garlic. Place them, along with the eggs into a 300F smoker. After 30 minutes remove the eggs and place in an ice water bath. When the potatoes get soft (90-180 minutes depending on size) place them in a fridge to cool more quickly. Rough chop the potatoes and then peel and chop the smoked eggs. Combine all the ingredients except the BBQ rub in a bowl and mix well. Dust with the BBQ rub to garnish the potato salad.

Here’s the step by step, pic by pic, foolproof recipe:

Wash and dry the potatoes and poke a few holes in them with a long, skinny knife (not shown).

Then brush with some sort of vegetable oil. Melted beef tallow or bacon fat would work too:

The oil is added first to give the seasoning something to stick to.

Now hit with the pepper, then salt and then garlic:

Preheat the smoker to 300F and set the potatoes and eggs on the grill.

A baking sheet makes this a lot easier:

While the eggs and potatoes are smoking, chop the rest of the ingredients:

The eggs will only take about 30 minutes to solidify, depending on the heat of the grill and size of the egg.

Also, don’t be surprised if an egg shell cracks:

See, that one in front cracked, but that’s OK. That one will just be extra smoky:

Chill Out

Remove the smoked eggs and drop them into an ice water bath:

After the eggs cooled and I shelled them, one of the non cracked eggs was still gooey so I left some shell on and place it shell side down back on the smoker:

After another 20 minutes or so, that gooey egg was cooked through:

Chop the eggs:

Once the potatoes are soft to the touch (be careful there as they will be really hot so use appropriate heat resistant gloves), remove them from the grill:

Keep in mind, I used fairly small potatoes and they were done in less than 2 hours, but big monster potatoes can take quite a bit longer.

So try to go with smaller spuds.

I do not recommend chopping the potatoes until they have cooled quite a bit. This will take quite a while if just set on the counter. I highly recommend placing them in the fridge to cool them down before you chop.

Chop the smoked potatoes as small or as large as you like. We went with the typical potato salad sized chunk.

I want to thank my very talented 14 year old son who helped me with this one. I’m extremely proud of him.

Combine all the ingredients except for the BBQ seasoning in a large mixing bowl.

You could go with standard mayo, but I have to tell you, garlic aioli REALLY takes it to another level:

And don’t forget the mustard because that extra zing really kicks it up a notch:

OK, so this looks a little soupy. Make sure to follow the mounts in the recipe and not try to mimic what we did here as we have to get the perfect pics and video.

I actually spooned some of the mustard out before mixing but that doesn’t make for a good picture.

Mix it Up

Mix thoroughly:

And finally, most people garnish with paprika. Smoked paprika if they want to be fancy.

Skip that.

Go with a sweet BBQ rub like something for pork. Trust me here:

Smoked Potato Salad Recipe Recap

I realize the tub from the club (store) is a lot easier, but this isn’t much work. Those hard boiled egg slices going on the tub potato salad is half the work of this recipe. Sure, it was close to 2 hours from start to finish, but more than 90 minutes was waiting for the potatoes to smoke which would allow you to get other stuff done around the house before guests arrive. Take that boring potato salad and make it extraordinary.

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Smoked Potato Salad Recipe Card

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Smoked Potato Salad Recipe

Smoked Yukon gold potatoes, and smoked eggs, are used as a base for this smoked potato salad recipe that definitely does not suck

Course Potatoe Salad, Side, Side Dish

Cuisine American, American Fare, Potato Salad, Side, side Dish

Keyword Eggs, Potato Salad, Recipe, Side Dish, Smoked Eggs, Smoked Potato Salad, Smoked Potato Salad Recipe, Smoked Potatoes, Yukon Gold, Yukon Gold Potatoes

Prep Time 5 minutes minutes

Cook Time 2 hours hours

Cooling time 1 hour hour

Ingredients

• 2 lbs Yukon Gold Potatoes Washed and dried
• ¼ cup Vegetable oil
• Salt, Pepper, Garlic
• 4 Eggs
• 2 Celery Stalks Chopped
• ½ Vidalia Onion Fine Chopped
• 2 tbsp Dill Pickle Juice
• Salt and pepper to taste
• Your favorite sweet BBQ seasoning

Instructions

• Clean and dry the Yukon gold potatoes. Poke a few holes in each potato with a long, narrow bladed knife. Brush on the vegetable oil and then apply the pepper, salt and garlic. Place the potatoes and the raw eggs into a 300F smoker. A baking sheet is highly recommended here.
• After 30 minutes, remove the eggs from the smoke and drop into an ice bath. Once cooked, peel the eggs and chop them.
• Once the potatoes are soft to the touch (90-180 minutes depending on size and heat of the grill), remove from the cooker and place in the fridge to cool them down.
• Once the potatoes are cool enough to work with, chop into chunks and add to a mixing bowl with the rest of the ingredients except the BBQ seasoning. Mix the ingredients together until blended completely. Garnish with the BBQ rub rather than plain paprika.

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