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A bowl of a creamy smoked potato salad. Chunks of red potatos, celery slices, and hard boiled egg are all visible.
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4.50 from 2 votes

Cold Smoked Potato Salad

This unique potato salad is fantastic, with smoked flavour coming from both the potatos and the mayonnaise. A fun departure from the traditional.
Prep Time20 minutes
Cook Time20 minutes
Smoking Time20 minutes
Course: Side Dish
Cuisine: American
Diet: Gluten Free, Vegetarian
Servings: 8 People
Calories: 436kcal
Author: Marie Porter


  • Smoker or Grill
  • Cold Smoker Attachment Kit
  • Wood Chips*


  • 5 lbs Small Red Potatoes
  • ¾ Cup Mayonnaise
  • ¼ Cup Sour Cream
  • 1 tablespoon Dijon Mustard
  • 2 Ears Fresh Corn Shucked
  • 5 Celery Ribs Thinly sliced
  • 3 Green Onions thinly sliced
  • 1 Jalapeno Pepper Sliced in half, seeded, finely chopped
  • Salt and Pepper
  • 6 Hard Boiled Eggs Cooked, peeled, and sliced


  • 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.


  • 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!


Calories: 436kcal | Carbohydrates: 51g | Protein: 11g | Fat: 22g | Saturated Fat: 5g | Cholesterol: 152mg | Sodium: 264mg | Potassium: 1427mg | Fiber: 6g | Sugar: 6g | Vitamin A: 390IU | Vitamin C: 29mg | Calcium: 60mg | Iron: 3mg