• Wash potatoes, chop into 1″ cubes. Boil the in a large pot of water for about 20 minutes, or until fork tender. Drain potatoes, cool to room temp.
• Prepare your smoker for cold smoking, based on your smoker’s instructions. Get smoke going!
• Whisk together mayo, sour cream, and mustard. Spread on a small, rimmed baking sheet or baking dish. I like to use a
• disposable aluminum pan, like a foil pie plate.
• Fill another, larger (but small enough to fit in your smoker!) baking pan with ice. Place mayo pan on the ice.
• Place stacked pans in smoker, along with cooled potatoes (arranged in a single layer on your grill grates), and corn (if using). Cold smoke for 10 minutes.
• Remove mayo mix pans from the smoker, allowing corn and potatoes to continue smoking.
• Stir the mayo mix, replace ice if melted. Return to smoker, continue to smoke for 10 more minutes.
• You can continue the “smoke, stir, check flavour, replace ice” routine a couple of times, if needed - keep going til the smoke flavor is to your liking!
• In a large mixing bowl, mix together potatoes, celery, green onions, and jalapeno. If using corn, use a sharp knife to remove kernels from ear, stir kernels into potato mix.
• Add about half of the mayo mix to the large bowl of vegetables, mix well.
• Add more mayo mix, to taste. Season with salt and pepper, before gently stirring in sliced hard boiled eggs.
• Chill for an hour or two before serving.

Leftovers

• Leftover smoked potato salad can be transferred to an airtight container and kept in the fridge for 3-4 days.
• This potato salad is even better the next day!