Smoked Potato Salad

Using many of the same ingredients as traditional potato salad, the flavor from smoking the potatoes using Dickey’s Cherry or Pecan Pellets transforms this into a one-of-a-kind side dish that will have your guests asking for seconds or thirds. You may even want to get the to-go boxes ready.

  • Prep Time

    18 Minutes
  • Marinate Time

  • Cook Time

    75-90 Minutes
  • Serves

    6-8 People
  • Pellets

    Cherry or Pecan
  • Measurement
  • Ingredient
  • Note


  • 3 lbs
  • Yukon Gold potatoes, small
  • 1/4 cup
  • Olive Oil
  • 2 tsp
  • Salt and black pepper
  • 12 each
  • Eggs, hard boiled and peeled
  • 2 cups
  • Mayonnaise
  • 1 cup
  • Pickle relish
  • 1 tbsp
  • Granulated sugar
  • 2 tbsp
  • Vinegar, cider
  • 2 tbsp
  • Dijon mustard
  • 1/2 cup
  • Red onions, diced 1/4"


  1. Wash potatoes in cold water to remove any dirt, allow to drain.
  2. Heat smoker with Cherry Pellets or Pecan Pellets to 275°F while potatoes are draining.
  3. Toss potatoes with olive oil then salt and pepper. Place potatoes on the racks of the preheated smoker and smoke for 90 minutes or until a knife can easily pass through the potato.
  4. Remove the potatoes from the smoker and place on a sheet tray to cool at room temperature. Once cooled, cut the potatoes into 3/4″-1″ pieces.
  5. In a large mixing bowl combine mayonnaise, relish, sugar, cider vinegar and Dijon mustard with a whisk.
  6. Chopped the hard-boiled eggs into 1/2″ pieces. Combine diced eggs and smoked diced potatoes with the mayonnaise mixture in the large bowl and combine with a large spoon. Do not crush the potatoes and eggs.
  7. Adjust the seasoning with salt and pepper as needed, then transfer to a serving bowl and refrigerate.
  8. To serve, sprinkle the paprika or Dickey’s Rib Rub over the top of the potatoes followed by the diced red onions.

Recipe Categories: Sides, Smoke, Vegetables