Classic Smoked Potato Salad

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. Smoked Potato Salad


  • 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


Scrub the potatoes under cold water with a vegetable brush. Pat dry and coat potatoes with olive oil. When ready to cook, set Traeger temperature to 180℉ and preheat, lid closed for 15 minutes. For optimal flavor, use Super Smoke if available. Spread potatoes out on a sheet pan and place in the grill. Smoke potatoes for 15-20 minutes. Remove the potatoes from the grill. Increase the grill temperature to 450℉ and preheat with the lid closed. Place the tray of potatoes back on the grill and cook for an additional 20-25 minutes or until tender. When the potatoes are tender, remove from grill and set aside until cool enough to handle. Using your hands and a towel, remove the potato skins and cut into large chunks. Combine potatoes and remaining ingredients in a large bowl. Taste for seasoning and adjust with salt and pepper if needed. Cover loosely with plastic wrap and transfer your smoked potato salad to the fridge until cooled. Enjoy!

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