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Classic Smoked Potato Salad

20

45

Mesquite

Pack some smoke flavor into this simple side and bring it to your next backyard BBQ. Russet potatoes are smoked and then roasted on the Traeger before getting tossed with a creamy mayo dressing.

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  • 2 Pound russet potatoes

  • 2 Tablespoon Olive oil

  • 2 Cup Mayonnaise

  • 1 Tablespoon dry mustard

  • 1 Tablespoon white wine vinegar

  • 2 stalks celery, small diced

  • 2 hard boiled eggs, chopped

  • 1/2 Medium medium red onion, small diced

  • 1 Tablespoon chopped fresh chives

  • Kosher salt

  • Freshly ground black pepper

  • 1

    When ready to cook, set the Traeger temperature to 180℉ and preheat with the lid closed for 15 minutes. For optimal flavor, use Super Smoke, if available.

    180 ˚F

  • 2

    Scrub the potatoes under cold running water with a vegetable brush. Pat dry, then coat the potatoes with the olive oil. Set the potatoes on a rimmed baking sheet.

    • 2 Pound russet potatoes

    • 2 Tablespoon Olive oil

  • 3

    Place the baking sheet on the grill grates. Close the lid and smoke the potatoes for 15-20 minutes.

    180 ˚F

  • 4

    Remove the potatoes from the grill. Increase the grill temperature to 450℉ and preheat with the lid closed for 10-15 minutes.

    450 ˚F

  • 5

    Return the baking sheet with the potatoes to the grill, close the lid, and cook until the potatoes are tender, 20-25 minutes. Remove the potatoes from the grill and set aside until cool enough to handle.

    450 ˚F

  • 6

    Using your hands and a towel, remove the potato skins and discard, then cut the potato flesh into large chunks. Transfer to a large bowl.
  • 7

    Add the mayonnaise, dry mustard, white wine vinegar, celery, hard-boiled eggs, red onion, and chives to the bowl with the potatoes. Stir until the potatoes are well coated. Season with salt and pepper to taste.

    • 2 Cup Mayonnaise

    • 1 Tablespoon dry mustard

    • 1 Tablespoon white wine vinegar

    • 2 stalks celery, small diced

    • 2 hard boiled eggs, chopped

    • 1/2 Medium medium red onion, small diced

    • 1 Tablespoon chopped fresh chives

    • To Taste Kosher salt

    • To Taste Freshly ground black pepper

  • 8

    Cover the bowl loosely with plastic wrap and transfer to the refrigerator until the potato salad is chilled. Enjoy!

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