My Traeger Smoked Potato Salad starts with two varieties of baby potatoes tossed in olive oil and smoked right on the pellet grill. Once chilled, the potatoes are folded into a creamy, tangy sauce made from mayo, sour cream, and Dijon, then finished with hard‑boiled eggs, plenty of crisp bacon, shredded cheddar, and fresh chives for a satisfying, classic side with a subtle wood‑smoked character.
Smoked Potato Salad
This is a deli‑style potato salad that benefits from a gentle smoke without being overpowering. The smoke adds depth and complexity, not a heavy, lingering campfire flavor.
And yes — bacon makes everything better.
If you prefer a stronger smoke profile, try double‑smoking the bacon before chopping it into the salad, or lightly smoke the hard‑boiled eggs for 30–45 minutes and use those in place of or in addition to plain boiled eggs. Small adjustments like that let you dial the smoky intensity to your taste.
PNW Traeger 4th of July Party
This version of potato salad debuted at a Puget Sound Fourth of July gathering full of Traeger fans and backyard grillmasters. The spread included competition‑style ribs, brisket sliders, smoked shrimp cocktail, cornbread, and a whole bunch of other fantastic sides — a perfect environment to refine and share a great potato salad.
When you surround yourself with passionate cooks, the results are memorable — this salad is one of those recipes that traveled well and got rave reviews.
The party featured smoky mains, classic sides, and plenty of inspiration — a great place to showcase a smoked potato salad that complements bold barbecue flavors without stealing the show.
Recipe Shopping List
Before you start, pick up the essentials. Quantities and full instructions are listed in the recipe card below.
- Baby potatoes (two varieties if you like visual interest)
- Olive oil
- Flaky salt
- Thick‑cut bacon
- Eggs
- Onion (optional)
- Celery (optional)
- Shredded cheddar cheese
- Fresh chives or green onions
- Mayonnaise
- Dijon mustard
- Sour cream (not low‑fat)
- Apple cider vinegar
- Onion powder
- Celery salt
- Optional: a mild all‑purpose rub for extra seasoning
How To Make This Recipe
Here’s a concise overview of the process so you know what to expect. Use the full recipe card below when you cook.
- Oil and smoke the potatoes — Toss baby potatoes with olive oil and flaky salt, then smoke at around 220°F for about 2 hours, or until tender. Shake the pan every 20–30 minutes so they brown evenly.
- Optional: smoke the eggs — If you want extra smoke, peel hard‑boiled eggs and place them on the smoker for 30–45 minutes.
- Chill completely — Refrigerate the smoked potatoes until cold. Chilling is essential for good texture and for the sauce to cling to the potatoes.
- Cut to size — Halve or quarter the cooled potatoes so each piece is bite‑sized.
- Make the sauce — Combine mayonnaise, Dijon mustard, sour cream, apple cider vinegar, onion powder, celery salt, and any preferred seasoning. Fold in chopped hard‑boiled eggs, diced onion, and celery if using.
- Toss and chill — Gently toss the sauce with the potatoes. Refrigerate for at least 4–6 hours, or overnight, to let flavors meld.
- Finish before serving — Stir in crisp chopped bacon, shredded cheddar, and chopped chives right before serving. Serve cold.
Pair this salad with smoked brisket, pork ribs, grilled chicken, or a selection of summer sides for a memorable cookout spread.
More BBQ Side Dishes
If you want additional sides to round out a barbecue, consider smoked baked beans with brisket, Greek pasta salad, grilled Caesar pasta salad, or a salmon orzo pasta salad. These recipes play well alongside a smoky, creamy potato salad.
Recipe FAQ
Nope. Baby potatoes are convenient and make nice bite‑sized pieces, but you can use larger potatoes — just cut them into similarly sized chunks so they fit well in a salad.
Store covered in the refrigerator for up to three days. Because this is mayo‑based, keep it chilled and avoid leaving it at room temperature for more than two hours; if serving outdoors, nest the bowl in ice to keep it safe.
Technically you can freeze it, but the texture and consistency of mayonnaise and potatoes suffer. For best results, enjoy potato salad fresh within a few days.
More 4th Of July Recipes
- 4th of July BBQ recipe ideas and menus
- Smoked chicken thighs
- Grilled vegetable pasta salad
- Smoked butter chicken thighs
- Smoked brisket
- Traeger smoked pork ribs
- Smoked St. Louis ribs
Pin For Later
Smoked Baby Potato Salad
A straightforward, crowd‑pleasing salad that uses smoked baby potatoes, hard‑boiled eggs (smoked if you like), and a creamy, tangy sauce of mayo, mustard, sour cream, and apple cider vinegar.
Ingredients
- 2 pounds baby potatoes
- ⅓ cup olive oil
- 1 teaspoon flaky salt
- ½ pound thick‑cut bacon, cooked and roughly chopped
- 6 hard‑boiled eggs
- ½ cup diced onion (optional)
- ½ cup diced celery (optional)
- 1½ cups shredded cheddar cheese
- ¼ cup chives, finely chopped
Sauce
- 2 cups mayonnaise
- 2 tablespoons Dijon mustard
- ½ cup sour cream (do not substitute low‑fat)
- 3 tablespoons apple cider vinegar
- ½ teaspoon onion powder
- 1 teaspoon all‑purpose or everything rub (optional)
- ½ teaspoon celery salt
Instructions
- Preheat your grill or pellet smoker to 220°F following the manufacturer’s guidelines.
- Place baby potatoes on a grill‑safe baking sheet and drizzle with olive oil. Toss or shake the pan to coat evenly.
- Sprinkle flaky salt, then place on the grill. If smoking peeled hard‑boiled eggs, add them now and smoke 30–45 minutes.
- Smoke the potatoes at 220°F for about 2 hours, shaking the pan every 20–30 minutes, until tender when pierced. Smaller potatoes may finish sooner.
- Chill the potatoes completely in the refrigerator (overnight works well).
- Cut the chilled potatoes into halves or quarters to make bite‑sized pieces.
- Chop the hard‑boiled eggs and mix them with all sauce ingredients in a large bowl. Add diced celery and onion if using.
- Gently fold the chilled potatoes into the sauce until coated. Refrigerate for at least 4–6 hours or overnight to allow flavors to meld.
- Just before serving, stir in chopped bacon, shredded cheddar, and chopped chives. Serve cold.
Nutrition Information
Yield: 12
Serving Size: 1
Amounts Per Serving (approx.):
- Calories: 332
- Total fat: 22 g
- Saturated fat: 8 g
- Cholesterol: 132 mg
- Sodium: 684 mg
- Carbohydrates: 19 g
- Fiber: 2 g
- Protein: 15 g
Nutrition data provided here is an estimate.