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Smoked Potato Salad

10

45

Mesquite

Smoke your senses with this flavorful potato salad. New potatoes are given our smoke treatment and roasted to golden brown perfection, then tossed with a spicy mayo sauce and the perfect blend of fresh herbs.

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  • 2 Pound small new potatoes

  • 2 Tablespoon Olive oil

  • 1 Tablespoon Kosher salt

  • 1/2 Teaspoon Freshly ground black pepper

  • 3/4 Cup Mayonnaise

  • 3 Tablespoon Sriracha, plus more to taste

  • 1 Tablespoon fresh chopped parsley

  • 1 Tablespoon chopped fresh chives

  • 1

    When ready to cook, set the Traeger temperature to 225℉ and preheat with the lid closed for 15 minutes. For optimal flavor, use Super Smoke, if available.

    225 ˚F

  • 2

    On a rimmed baking sheet, toss the potatoes with the olive oil, then season with salt and pepper. Spread the potatoes in a single layer.

    • 2 Pound small new potatoes

    • 2 Tablespoon Olive oil

    • 1 Tablespoon Kosher salt

    • 1/2 Teaspoon Freshly ground black pepper

  • 3

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

    225 ˚F

  • 4

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

    450 ˚F

  • 5

    Return the baking sheet with the potatoes to the grill. Close the lid and cook until tender and golden brown, 20-25 minutes. Remove from the grill and let the potatoes cool completely.

    450 ˚F

  • 6

    In a large bowl, combine the mayonnaise and Sriracha, adjusting the amount for your desired spice level. Add the cooled potatoes to the Sriracha mayonnaise, along with the parsley and chives, and toss until well coated. Enjoy!

    • 3/4 Cup Mayonnaise

    • 3 Tablespoon Sriracha, plus more to taste

    • 1 Tablespoon fresh chopped parsley

    • 1 Tablespoon chopped fresh chives

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