Even your sides can have that great smoky flavor for grilling season! This Smoked Potato Salad is one of the most perfect seasonal side dishes that upgrades that All-American classic!
Smoked Potato Salad involves grilling your potatoes to get a hint of smoke, just like when you’re making Memphis smoked ribs. As a result, the potatoes get a perfectly crisp texture which keeps their bite from getting soggy in the mayo mix. Then there’s that subtle smoke flavor, reminiscent of the delicious aroma you get from smoked ribs, adding an irresistible twist to this classic dish. The kick from the cayenne and paprika adds a smoky heat, while the zing from the Dijon mustard brings a tangy punch that elevates the flavors of this humble all-American side dish up to a serious level.
Plus, it’s still a very simple potato salad to make. So after you knock the socks off at the neighborhood block party with this mouthwatering smoked potato salad, you may find it becoming your favorite iconic summer salad. And that’s ok. We won’t tell anyone how simple it really was. The secret is in that delightful smoky touch, reminding you of the joys of smoked ribs on a warm summer day. So fire up that grill, embrace the smoky goodness, and get ready to make some potato salad magic that will leave everyone begging for the recipe.
What Is Smoked Potato Salad?
Smoked Potato Salad involves grilling your potatoes to get a hint of smoke. As a result, the potatoes get a perfectly crisp texture which keeps their bite from getting soggy in the mayo mix. Then there’s that subtle smoke flavor, the kick from the cayenne and paprika, and the zing from the Dijon mustard that elevates the flavors of this humble all-American side dish up a serious level.
Plus, it’s still a very simple potato salad to make. So after you knock the socks off at the neighborhood block party, you may find it your favorite iconic summer salad. And that’s ok. We won’t tell anyone how simple it really was.
Smoked Potato Salad Ingredients
- Idaho® Fingerling Potatoes – Scrubbed and Dried
- Olive Oil
- Sea Salt and Black Pepper
- Paprika
- Barbecue Spice Blend
- Cayenne Pepper
- Mayo
- Red Wine Vinegar
- Dijon Mustard
- Bacon – Cooked and Chopped
- Red Pepper – Seeded and Sliced
- Red Onion – Chopped
- Celery – Chopped
- Parsley for Garnish – Chopped
How to Make Smoked Potato Salad
- Preheat a grill to medium-high heat. If using a charcoal grill, build a 2-zone fire by stacking the coals on one side of the grill. If using a gas grill, heat 2 burners over high and one over low. Close the lid and allow the grill to heat. Meanwhile, wrap a small handful of wood chips in foil and poke a few holes into the foil. Check out more tips in our how to smoke with wood chips guide. Place over the heat, close the smoker door and allow the smoke to build.
- Cut the fingerling potatoes in half and place them in a large bowl. Toss with olive oil, salt, and pepper to taste, paprika, barbecue spice blend, and cayenne pepper to coat. Arrange the potatoes over the cooler side of the grill in a single layer and allow to cook until fork tender, about 20 – 25 minutes, depending on your grill. Check every 10 minutes and flip as needed to avoid overcooking any one side of the potato. (Rotating the potatoes around the cooler side often helps to keep them from overcooking, charring, or burning).
- Remove the potatoes from the grill and lay them on a single baking sheet to cool completely.
- Meanwhile, whisk the mayo, red wine vinegar, and mustard together in a large mixing bowl.
- Place potatoes into a large bowl with the bacon, red pepper, onion, and celery. Fold in the mayo mixture and season with salt and pepper to taste, if needed.
- Garnish with freshly chopped parsley. Serve immediately or cover and store in the refrigerator for up to 2 days.
- Add some chopped hard-boiled eggs to the potato salad for extra protein and flavor!
Girl Carnivore Expert Recipe Tips
- Rinse and drain potatoes before cutting.
- Add the dressing while the potatoes are still warm. The warm potatoes will absorb the flavors of the dressing better, so it’s important to add the dressing while they’re still warm. This will help the flavors meld together and create a more cohesive and flavorful salad.
- Don’t over-mix. It’s important not to over-mix the salad, as this can cause the potatoes to break down and become mushy. Gently toss the ingredients together until they’re evenly coated, but be careful not to overdo it.
Leftovers & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 2 days. Chill the salad until you’re ready to eat!
What to Serve With Smoked Potato Salad
Whether having a backyard BBQ or a summer get-together, this potato salad recipe pairs perfectly with these side dishes –Bacon-Wrapped Jalapeno Poppers, Smoked Baked Beans, or Deep Fried Macaroni and Cheese. For some main dish options, try our Dry Rubbed Smoked Baby Back Ribs, Oven Roasted Pulled Pork, or Smoked Pork Butt!
Recipe FAQs
Absolutely! Red potatoes would be fantastic in this recipe! You can leave the potato skin on or off, depending on your personal preference.
You can use dry mustard powder or regular mustard if that’s all you have!
MORE DELICIOUS SMOKED side dish RECIPES
Side Dish Recipes
Smoked Mac and Cheese
Pork Recipes
Smoked Baked Beans
Side Dish Recipes
Smoked Corn on the Cob
Side Dish Recipes
BBQ Glazed Smoked Brussels Sprouts with Bacon
There you have it, folks – the ultimate Smoked Potato Salad recipe! Not to brag, but this dish is a great addition to any summertime party, and we’re confident that it just might be the best potato salad you’ve ever had. So go ahead and show off your culinary skills at your next gathering – we won’t tell if you take all the credit for this crowd-pleasing side dish. Enjoy! Also, please rate the recipe card and leave a comment below to help out the next reader!
Smoked Idaho® Potato Salad
Ingredients
- 2 pounds Idaho® Fingerling potatoes scrubbed and dried
- 2 tbsp olive oil
- Salt and pepper
- 1 tbsp paprika
- 1 teas barbecue spice blend
- ¼ teas cayenne pepper
- ¼ – ½ cup mayo
- 1 tbsp red wine vinegar
- 1 tbsp Dijon mustard
- 6 strips bacon cooked and chopped
- ½ red pepper seeded and sliced
- ½ red onion chopped
- 2 stalks celery chopped
- Parsley for garnish chopped
Instructions
Prep the Grill
- Preheat a grill to medium high heat.
- If using charcoal, build a 2-zone fire by stacking the coals to one side of the grill. If using grill, heat 2 burners over high and one over low. Close the lid and allow the grill to heat.
- Meanwhile, wrap wood chips in foil and poke a few holes into the foil. Place over the heat and allow the smoke to build.
Prep the potatoes
- Cut the fingerling potatoes in half and place in a large bowl.
- Toss with the olive oil, salt and pepper to taste, paprika, barbecue spice blend and cayenne pepper to coat.
Smoke the potatoes
- Arrange the potatoes over the cooler side of the grill and allow to cook until fork tender, about 20 – 25 minutes, depending on your grill.
- Check every 10 minutes and flip as needed to avoid overcooking any one side of the potato. (Rotating the potatoes around the cooler side often helps to keep from over cooking, charring or burning).
- Remove the potatoes from the grill and lay in a single baking sheet to cool completely.
Make the potato salad
- Meanwhile, whisk the mayo, red wine vinegar, and mustard together.
- Place the potatoes into a large bowl with the bacon, red pepper, onion, and celery.
- Fold in the mayo mixture and season with salt and pepper to taste, if needed.
- Garnish with freshly chopped parsley. Serve immediately or cover and store in refrigerator for up to 2 days.
- Add in some chopped hard boiled eggs to the potato salad for extra protein and flavor!
Notes
Nutrition
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