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–+ servings
smoked potato salad in a cast iron skillet ready to go into a Traeger pellet grill.
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5 from 3 votes

Traeger Smoked Potato Salad

Traeger Smoked Potato Salad features baby potatoes infused with a hint of smoke from a Traeger pellet grill. This delicious salad is perfect for BBQ cookouts, tailgates, and family picnics!
Prep Time15 minutes
Cook Time2 hours
Total Time2 hours 15 minutes
Course: Sides, Smoker
Cuisine: American
Servings: 12
Calories: 362kcal
Author: Debi Morgan | Quiche My Grits

Equipment

Ingredients

  • 4.5 pounds yellow baby potatoes
  • 2 Tablespoons olive oil
  • 1 teaspoon burger seasoning
  • 1 teaspoon steak seasoning
  • 1 teaspoon onion powder
  • 1.5 cups mayonnaise
  • 2 cups sour cream
  • 6 green onions (diced)
  • ¼ cup yellow mustard
  • salt and pepper (to taste)

Instructions

  • Wash potatoes and dry with a paper towel. Slice in half and spread on a sheet pan. Drizzle with olive oil and sprinkle with seasonings. Rub potatoes well with both hands.
    4.5 pounds yellow baby potatoes, 2 Tablespoons olive oil, 1 teaspoon burger seasoning, 1 teaspoon steak seasoning, 1 teaspoon onion powder
  • Place potatoes in a 225 degree F. smoker. Cook for 2 hours until they're tender and can be easily pierced with a fork.
  • Once potatoes are tender, smash them with a potato masher or dough blender. You can also use a food processor or stand mixer.
  • In a separate bowl or cast iron skillet, add mayonnaise, sour cream, green onions and mustard. Add smashed potatoes and mix well. Sprinkle with salt and pepper to taste.
    1.5 cups mayonnaise, 2 cups sour cream, 6 green onions, ¼ cup yellow mustard, salt and pepper
  • If desired, place skillet on the grill grates to warm up the potato salad. Serve warm, or refrigerate potato salad for at least 4 hours until chilled.

Notes

    • This recipe can be served either warm or cold.
    • Pat potatoes dry with paper towels to make sure your olive oil and spices stick.
    • Use a potato masher, food processor, or stand mixer to break up the spuds with less effort.
    • Short on time? Bake these spuds in advance and serve the next day, saving time at your next cookout.
    • Using larger potatoes? Cut them in thirds or smaller pieces so they cook faster and are easily mashable.

Nutrition

Calories: 362kcal | Carbohydrates: 33g | Protein: 5g | Fat: 24g | Saturated Fat: 6g | Sodium: 204mg | Potassium: 813mg | Fiber: 4g | Sugar: 3g | Vitamin C: 35mg | Calcium: 77mg | Iron: 2mg