Creamy Smoked Potato Salad
This creamy smoked potato salad gets its deep, savory edge from a low and slow stint in the smoker. The potatoes soak up that real wood smoke while staying tender inside, and a tangy, herby dressing ties everything together.
It is the kind of side that stands up to ribs or brisket without getting lost, and because the smoker does most of the work, you have time to deal with the rest of dinner.
Why This Smoked Potato Salad Stays in the Rotation
The smoke flavor is gentle but present, not overwhelming. It weaves through the creamy dressing instead of sitting on top like an afterthought.
I like to dress the potatoes while they are still warm so they drink in the tang from the vinegar and mustard. The dressing stays silky, not watery, and the salad tastes even better after an hour in the fridge.
Ingredients
- 2 lb Yukon Gold or red potatoes: waxy potatoes hold their shape and take on smoke beautifully
- 1/2 cup mayonnaise
- 1/4 cup sour cream or full-fat Greek yogurt: keeps the dressing rich without being heavy
- 1 tbsp Dijon mustard
- 1 tbsp apple cider vinegar: brightens the whole bowl
- 1/2 cup finely diced celery: adds crunch
- 1/4 cup finely chopped red onion
- 2 tbsp chopped fresh dill
- 1/2 tsp smoked paprika: a little extra smokiness that echoes the smoker
- 3/4 tsp fine sea salt
- 1/4 tsp freshly ground black pepper
Variations / Substitutions
- Bacon: fold in 4 slices of crumbled cooked bacon for a salty, meaty bite.
- Herb swap: fresh chives or parsley work nicely if you are out of dill.
- Dairy free: use your favorite vegan mayo and a plain unsweetened coconut yogurt.
- Heat: add a finely chopped jalapeño or a pinch of cayenne.
- Eggs: two chopped hard-boiled eggs make it heartier.
If you want a totally different cold salad, our Herby French Potato Salad skips the cream and leans hard on shallots and vinaigrette.
How to Make Creamy Smoked Potato Salad
Step 1: Smoke the Potatoes
Heat your smoker to 225°F (107°C) using hickory, pecan, or apple wood. Place the whole unpeeled potatoes directly on the grates and close the lid. Smoke them for 1 hour to 1 hour 15 minutes. They are ready when a thin knife slides through the center with zero resistance.
You will smell the sweet wood smoke on the skins well before that. If they feel firm, give them another 10 minutes and check again.
Step 2: Whisk the Dressing
While the potatoes smoke, whisk together the 1/2 cup mayonnaise, 1/4 cup sour cream, 1 tbsp Dijon mustard, and 1 tbsp apple cider vinegar in a large bowl. Stir in the celery, red onion, dill, 1/2 tsp smoked paprika, 3/4 tsp salt, and 1/4 tsp pepper until everything is evenly mixed.
Taste it now. You want it fairly punchy because the potatoes will mellow it out once tossed.
Step 3: Cut the Potatoes
Pull the potatoes off the smoker and let them rest on a cutting board until cool enough to handle, about 10 minutes. Cut them into rough 1-inch chunks. The skins will peel back a little here and there, and that is fine.
Working while they are still warm helps the dressing soak in, so do not let them cool completely.
Step 4: Toss with the Dressing
Add the warm potato chunks to the bowl of dressing. Use a flexible spatula to fold everything together gently. Stop as soon as the potatoes are coated with no dry spots visible.
Let the salad sit on the counter for 15 minutes so the flavors settle. It will thicken and become more cohesive as it rests.
Step 5: Garnish and Serve
Transfer the potato salad to a serving bowl. Scatter extra fresh dill over the top and finish with a light dusting of smoked paprika. Serve it right away while it is still slightly warm, or chill it and serve later.
A Few Things That Help
- Cold potatoes shred less than hot ones, so wait those 10 minutes before cutting. Rushing tears the flesh.
- Fold instead of stirring. Overmixing breaks the potato edges and turns the dressing pasty.
- If you want a deeper smoke ring, cold-smoke the potatoes for 30 minutes before turning up the heat. Skip this on a busy day.
- The salad tastes more balanced after an hour in the fridge, so plan ahead if you can.
Scale it for a crowd:
| Servings | Potatoes | Mayo | Sour Cream | Mustard | Vinegar | Celery | Onion | Dill |
|---|---|---|---|---|---|---|---|---|
| 6 | 2 lb | 1/2 cup | 1/4 cup | 1 tbsp | 1 tbsp | 1/2 cup | 1/4 cup | 2 tbsp |
| 12 | 4 lb | 1 cup | 1/2 cup | 2 tbsp | 2 tbsp | 1 cup | 1/2 cup | 1/4 cup |
| 18 | 6 lb | 1 1/2 cups | 3/4 cup | 3 tbsp | 3 tbsp | 1 1/2 cups | 3/4 cup | 1/3 cup |
Storing Leftover Smoked Potato Salad
Keep any leftovers in an airtight container in the fridge for up to 3 days. The dressing firms up when cold, so let it sit at room temperature for 10 minutes before serving again. There is no need to reheat it; this salad is meant to be served chilled or cool.
What Goes Well With Smoked Potato Salad
The soft, smoky potatoes and tangy dressing naturally pair with rich, fatty meats. Pile it next to slow-smoked beef brisket or a pile of sticky pork ribs. It also works with grilled chicken thighs because the creamy salad balances the charred edges from the grill.
Frequently Asked Questions
Can I make this potato salad a day ahead?
Yes, and the flavor actually improves. Assemble it, cover, and refrigerate overnight. Stir gently before serving to redistribute the dressing.
What wood chips give the best flavor for potatoes?
Hickory and pecan give a robust smokiness that stands up to the creamy dressing. Apple or cherry wood adds a lighter, slightly sweet smoke if you prefer something mellow.
Can I smoke the potatoes on a gas grill?
Yes. Set one side of the grill to low heat, place a foil packet of soaked wood chips over the burner, and put the potatoes on the unlit side with the lid down. Maintain 225°F (107°C) and smoke the same amount of time.
How do I make this recipe vegan?
Use an olive oil-based vegan mayonnaise and a plain unsweetened plant-based yogurt. The rest of the ingredients are already plant-based.
Why did my potato salad turn out mushy?
Overcooking the potatoes or cutting them too small before smoking can make them fall apart. Check early, and keep the chunks about 1 inch when you cut them so they hold their shape when tossed.
Creamy Smoked Potato Salad Recipe
Ingredients
Method
- Heat smoker to 225°F (107°C). Place whole unpeeled potatoes on grates and smoke 1 hour to 1 hour 15 minutes, until a knife slides through easily.
- Whisk mayonnaise, sour cream, mustard, vinegar, celery, red onion, dill, smoked paprika, salt, and pepper in a large bowl.
- Let potatoes rest 10 minutes, then cut into 1-inch chunks.
- Fold warm potato chunks into the dressing until evenly coated, then set aside for 15 minutes.
- Transfer to a serving bowl, top with extra dill and a pinch of smoked paprika, and serve.
