Smoked Potato Salad Tray

Name: Smoked Potato Salad Tray
Prep time: 25 min
Cook time: 1 h 30 min
Total time: 1 h 55 min
Yield: 8 servings
Cuisine: American
Ingredients: 4.8 Lb Yukon Gold Potatoes; 1 3/4 Tbsp Neutral Oil; 1 3/4 Tbsp Kosher Salt; 7/8 Tbsp Black Pepper; 1 Cups Mayonnaise; 1/4 Cup Yellow Mustard; 2.6 Tbsp Apple Cider Vinegar; 3 stalks Celery; 3/4 whole Red Onion; 3/8 Cup Dill Pickles; 1/4 Cup Fresh Dill; 3 whole Hard-Boiled Eggs

Smoked potatoes, tangy mustard dressing, and herbs for ten

Prep: 25 min
Cook: 90 min
Serves 8
Difficulty: easy

Cold side with smoke depth that pairs with every protein on the pit

Why crews like it: Potato salad is the cold anchor on a hot smoke board. Smoked spuds add depth without weirdness, and it holds refrigerated 24 hours.

455Cal

9gProtein

49gCarbs

25gFat

Ingredients

4.8 Lb Yukon Gold Potatoes
1 3/4 Tbsp Neutral Oil
1 3/4 Tbsp Kosher Salt
7/8 Tbsp Black Pepper
1 Cups Mayonnaise
1/4 Cup Yellow Mustard
2.6 Tbsp Apple Cider Vinegar
3 stalks Celery
3/4 whole Red Onion
3/8 Cup Dill Pickles
1/4 Cup Fresh Dill
3 whole Hard-Boiled Eggs

Instructions

Prep potatoes: Halve potatoes, toss with oil, salt, and pepper. Arrange cut-side down on sheet pans.
Smoke at 250°F: Smoke potatoes at 250°F until fork-tender and internal temp reaches 205°F, about 60–75 minutes.
Cool and dice: Cool potatoes 20 minutes until warm, not hot. Dice into 1/2-inch cubes.
Build dressing: Whisk mayo, mustard, vinegar, and pinch of salt until smooth.
Fold salad: Fold potatoes with dressing, celery, onion, pickles, dill, and eggs if using. Season to taste.
Chill for service: Refrigerate at least 30 minutes so flavors meld. Keep on ice at the line.
Tonight's board: Potato salad in a cold pan on ice alongside smoked meats. Refresh with dill before serving.
Leftovers: Keeps refrigerated 24 hours. Thin with vinegar if dressing tightens overnight.

Tonight's spread

Smoked potato salad in a cold tray on ice.
Extra dill and cracked pepper for finishing.

Hall tips

205°F internal on potatoes means creamy center after dice.
Dress while potatoes are warm—they absorb flavor better.
Keep cold: this is the relief side on a hot smoke board.

Meal prep

Smoke potatoes ahead—they need to cool before dressing. Keep finished salad cold on ice until service. Do not hold warm.

Leftovers

Loaded potato salad bowls with chopped brisket.
Spread on grilled bread for a smoky picnic toast.

smoker
sheet pans
large mixing bowl
knife
cutting board