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Smokin’ Good Potato Salad

Course Side Dish
Servings 6


  • 2 pounds russet potatoes
  • 2 tablespoons olive oil
  • 1 tablespoon Kosher Salt
  • 1/2 teaspoon cracked black pepper
  • 1/4 cup Mayonnaise
  • 3/4 cup sour cream
  • 2 stalks Celery diced
  • 8 slices crispy cooked bacon crumbled
  • 1 cup shredded Cheddar cheese
  • 3 Green onions sliced
  • 1/2 teaspoon Salt
  • 1/2 teaspoon Black pepper
  • Hickory chips


  • Place a pan of soaked hickory chips on grill burners and preheat one side of grill.
  • Scrub potatoes under water with a vegetable brush. Cut into quarters, lengthwise. Coat with the olive oil, salt and pepper and place on a baking sheet.
  • Put baking sheet on opposite side of the grill, not over direct heat. Turn grill to low and cook for 15-20 minutes. Turn potatoes and continue cooking/smoking until fork tender, cool to room temperature.
  • Meanwhile, in a large bowl, combine mayonnaise, sour cream, celery, salt and pepper.
  • Cut potatoes into bite-sized pieces and add to dressing along with half of the bacon, cheese and green onions. Lightly fold vegetables into dressing to combine.
  • Cover and refrigerate for several hours. Garnish with remaining bacon, cheese and green onions and serve.


Nutrition information: 374 calories; 25.7g fat; 1526mg sodium; 23.3g carbohydrates; 13.4g protein.