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This smoked potato salad is a delicious mashup of two classic favorites – loaded baked potato and tangy mustard-style potato salad. Featuring smoky potatoes and bacon fresh off the grill, shredded cheddar cheese, and a creamy dressing with a kick of mustard, this loaded potato salad is sure to be a crowd-pleaser at your next backyard barbecue.
There’s nothing quite like the irresistible aroma of potatoes slowly smoking over hardwood pellets. And when you combine that delectable smokiness with all the fixings of a fully loaded baked potato, you’ve got a dish that’s simply hard to beat.
While most traditional potato salads lean heavily on mayonnaise, this smoked potato salad strikes a perfect balance with the addition of tangy yellow mustard and a touch of horseradish for a bit of zing. The result is a perfect blend of rich and bright flavors that will have you going back for second (and third!) helpings.
This Traeger smoked potato salad has been a consistent hit at our backyard gatherings, and since your smoker is already on, why not throw some baking potatoes on the grill for this easy bbq side dish?! So fire up your pellet grill and get ready to experience potato salad like never before!
Why You’ll LOVE this Smoked Potato Salad Recipe
- Flavor-Packed Twist on a Classic – This recipe takes the beloved potato salad to new heights with the addition of real wood-fired flavor. The subtle smokiness from the pellet grill perfectly complements the rich, savory ingredients like bacon, cheese, and horseradish.
- The Ultimate Crowd-Pleaser – With its satisfying combination of textures and flavors, this smoked potato salad is sure to be a hit at any gathering. It manages to please both the mayo-lovers and the mustard enthusiasts in one delightful dish.
- Meal Prep Friendly – Whip up a big batch of this loaded potato salad, and you’ve got a fantastic make-ahead option for easy lunches, potlucks, or barbecue sides throughout the week. The flavors only get better as they meld together.
- Endlessly Customizable – While delicious as written, this recipe also serves as a great base for adding your own favorite mix-ins or substitutions. Load it up with extra veggies, swap out the cheese, or experiment with different mustard varieties to make it your own.
Ingredients for Smoked Potato Salad
This Traeger smoked potato salad combines familiar ingredients with the irresistible flavors of pellet grill cooking. Here’s what you’ll need to bring this dish together:
- Potatoes – The star of the show! We recommend using starchy baking potatoes like Russets for their fluffy interior and ability to soak up that wonderful smoke flavor.
- Bacon – Because everything is better with bacon, right? Thick-cut or center-cut, smoked until crispy and then crumbled into delicious meaty bits.
- Mayo & Sour Cream – The creamy base for the dressing. A combination of real mayonnaise and tangy sour cream creates the perfect rich and velvety texture.
- Yellow Mustard – This key ingredient lends the zesty, tangy flavor that makes this a “mustard-style” potato salad. Feel free to substitute Dijon for a little kick, or leave out the mustard altogether if you’re not a fan of mustard potato salad recipes.
- Cheddar Cheese – Because what’s a loaded potato salad without cheddar? Shredded fresh off the block for maximum cheesiness.
- Celery & Carrots – Adding a welcomed crunch and pop of color, these fresh veggies are the perfect counterpoint to all the richness.
- Onions – A mix of diced yellow onion and sliced green onions (with some reserved for garnish) provide savory depth.
- Sweet Relish – A classic potato salad ingredient that brings a touch of sweetness and acidity to balance out the heavier flavors.
- Horseradish – This potent ingredient is optional but highly recommended for an extra zesty punch. Use prepared creamy horseradish for a milder kick.
- Dill – Dried dill weed infuses the dressing with an herby, earthy aroma that pairs beautifully with the smokiness.
How to Make Smoked Potato Salad
Smoke the Potatoes and Bacon
The key to this amazing smoked potato salad? Infusing everything with incredible wood-fired flavor right from the start. We’ll smoke both the potatoes and the bacon on the pellet grill, allowing them to soak up those irresistible smoky notes.
Start by preheating your pellet grill or smoker to 275°F using your favorite hardwood pellets. Arrange the strips of bacon on a wire rack set over a baking sheet, and place it in the center of the grill grate, directly over the burn pot area. The sheet tray acts as an additional heat diffuser, helping to evenly distribute the smoke and prevent the potatoes from burning.
TIP: For even more smoke flavor, try rubbing the potatoes with a thin coating of oil or beef tallow before smoking. The fat will help the potatoes better absorb those luscious grill aromas.
Arrange the whole potatoes directly on the grill grates and close the lid. Smoke the bacon and potatoes together, removing the bacon once it reaches your desired crispiness (about 30-45 minutes). Transfer the smoked bacon to paper towels to drain, then chop or crumble it into bite-sized pieces and set aside.
Allow the potatoes to continue smoking for 2-3 hours, until a knife can be easily inserted into the centers. Remove the smoked potatoes from the grill and let them cool for 20-30 minutes before handling.
For more tips on smoking potatoes to perfection, check out our Smoked Baked Potatoes blog post.
Mix the Other Ingredients
While the potatoes are busy soaking up all that incredible smoke flavor, it’s time to prepare the rest of the ingredients for our zesty, creamy dressing.
In a skillet over medium heat, sauté the diced carrot and celery just until 50% cooked through, so they are still crunchy (just knock the rawness off). Then, transfer to a large mixing bowl.
In the bowl with the carrots and celery, add mayo, sour cream, yellow mustard, diced onion, green onions (reserving some for garnish), relish, cheddar cheese, horseradish, dried dill, and chopped bacon.
TIP: Grate one of the warm, smoked potatoes directly into the bottom of the mixing bowl before adding the other dressing ingredients. The starch from the grated potato will help thicken the dressing and create an ultra-creamy, luscious texture.
Mix everything together until well-combined, making sure to evenly distribute all those delightful flavors and textures. For a little extra zing, you can also add a tablespoon or two of pickle juice from the sweet relish jar.
Cube the Smoked Potatoes
Once the smoked potatoes have had a chance to cool down slightly, it’s time to cut them into bite-sized cubes. Be sure to let them rest for at least 20-30 minutes after taking them off the grill, as cutting into piping hot potatoes will cause them to turn into mush.
Using a sharp knife or even a dinner fork (for those rustic-looking chunks), carefully peel the skins off the potatoes if you want. We prefer to leave the skins on for enhanced smoke flavor, but feel free to remove them based on your preference.
Cut the peeled or unpeeled potatoes into 1/2 – 3/4 inch cubes, transferring them directly into the large mixing bowl with the prepared dressing as you go.
Fold in the Potatoes for Smoked Potato Salad and Serve
With the cubed smoked potatoes added to the bowl, gently fold everything together until the dressing is evenly coating each piece of potato. Be gentle to avoid breaking down the potato cubes too much – you want to maintain some nice texture in your smoked potato salad.
Once everything is combined, cover the smoked potato salad and transfer it to the refrigerator to chill for at least 2 hours, or ideally overnight. This resting period allows all those flavors to meld together and the dressing to perfectly coat the smoky potato cubes.
When you’re ready to serve your masterpiece, give the chilled smoked potato salad a gentle fold or stir to re-distribute the dressing. Transfer to a serving bowl and garnish with the reserved sliced green onions, extra crumbled bacon, and/or chopped celery leaves for a pop of freshness and color.
This loaded, smoky twist on classic potato salad is the perfect cookout side dish. Pair it with all your favorite barbecue fare like smoked ribs, burgers, or barbecue beef sandwiches for a meal that’s sure to have everyone going back for seconds!
FAQ’s about Smoked Potato Salad
What kind of potatoes are best for smoked potato salad?
Starchy, thick-skinned potatoes like Russets or Yukon Golds work beautifully for this recipe. Their fluffy texture and ability to soak up delicious smoke flavor makes them ideal candidates. Avoid using waxy potato varieties, as they don’t absorb smoke as well and can become gummy when chilled in the dressing.
Can I smoke the potatoes ahead of time?
Absolutely! In fact, smoking the potatoes a day or two in advance can allow even more time for those incredible wood-fired notes to really penetrate. Simply let the smoked potatoes cool completely before refrigerating until you’re ready to assemble the salad. This also makes prep a bit easier on the day you plan to serve it.
Can I make smoked potato salad ahead of time?
Yes, this dish is perfect for making in advance! In fact, the flavors really bloom and meld together as the salad chills. Prepare the potato salad up to 2 days before serving, storing it covered in the refrigerator. Right before serving, give it a gentle stir and add any final garnishes like chopped bacon or green onions.
How should I store smoked potato salad?
Store leftover smoked potato salad in an airtight container in the refrigerator for up to 4 days. The potatoes may start to break down beyond 4 days of storage.
Smoked Potato Salad
Ingredients
- 6 baking potatoes, washed and dried
- 5 strips bacon
- 1 ¼ cup mayo
- ¾ cup sour cream
- ⅓ cup yellow mustard
- 1 stalk celery, diced – save leaves for garnish
- 1 medium carrot, diced
- ½ cup onion, diced
- 2 green onions, thinly sliced – reserve about 1-2 tablespoons for garnish
- ⅓ cup sweet relish
- 4 oz shredded cheddar cheese
- 2 tablespoons prepared horseradish, or substitute creamy for a milder flavor
- ½ tablespoon dried dill
Instructions
- Preheat the pellet grill or smoker to 275 degrees F using your choice of wood pellets.
- Lay the bacon on a wire cooling rack set on top of a sheet tray. Place the sheet tray of bacon in the heated pellet grill. Set the potatoes directly on the grill grates. Close the lid and smoke the bacon and potatoes.
- Remove the bacon when it is cooked to your liking, and transfer to paper towels to remove excess grease. Then chop the cooked bacon and set aside.
- Smoke the potatoes for about 2-3 hours, or until cooked through and tender. Remove from the grill and allow the potatoes to cool for about 20-30 minutes.
- While potatoes are cooling, prepare the other smoked potato salad ingredients. In a skillet over medium heat, saute the diced carrot and celery just until 50% cooked through, so they are still crunchy (just knock the rawness off). Then, transfer to a large mixing bowl.
- In the bowl with the carrots and celery, add mayo, sour cream, yellow mustard, diced onion, green onions, relish, cheddar cheese, horseradish, dill, and chopped bacon. Grate one of the cooked potatoes, and add to the other ingredients in the bowl. Then, mix to combine all ingredients.
- Cut the cooled potatoes into bite-sized cubes (we prefer to leave the skins on the potatoes for extra smoke flavor). Add the cut potatoes to the mixing bowl with the other ingredients, and fold until combined.
- Refrigerate at least 2 hours or overnight. Garnish with reserved sliced green onions, chopped bacon, and/or celery leaves, and serve.
Notes
- This recipe is a cross between a loaded potato salad and a mustard-style potato salad. The yellow mustard is optional, or you may substitute dijon mustard. The shredded cheese and bacon are also optional.
- Grating one cooked potato into the mayo/sour cream mixture helps to create a creamier potato salad.
- Allow potatoes to cool before cutting them into cubes, or they will be too mushy when added to the other ingredients.
- Store leftover smoked potato salad in the refrigerator covered for up to 4 days.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
