My Traeger Smoked Potato Salad uses two varieties of baby potatoes tossed in oil and gently smoked on a pellet grill. Once chilled, the potatoes are mixed with chopped hard‑boiled eggs and a tangy, mayo-and-sour-cream sauce, then finished with plenty of crisp bacon, sharp cheddar, and fresh chives for a classic, crowd-pleasing side.
Smoked Potato Salad
This is a deli-style potato salad given the Traeger treatment: smoky, but not overpowering. The light smoke complements the creamy sauce and savory add-ins rather than masking them, so you get a well-balanced side dish perfect for summer cookouts or holiday gatherings.
And yes — there is bacon. Crisp, smoky bacon makes a big difference.
If you want more smoke, try double-smoking the bacon or briefly smoking the hard‑boiled eggs before adding them. Both techniques boost the smoke flavor and add a delicious depth to the salad.
Get more of my Easy Traeger Recipes for simple pellet-grill cooking ideas.
PNW Traeger 4th of July Party
This version of potato salad was born at a Puget Sound 4th of July cookout brought together by local Traeger fans. It was one of many standout dishes that day, alongside brisket sliders, competition-style ribs, smoked shrimp cocktail, and some of the best cornbread I’ve had.
The event was a mix of backyard and professional grill masters, so the food lineup was incredible — a perfect setting to share this smoked potato salad as a flavorful, smoky side.
When a group of grill enthusiasts brings their best to the same backyard, you get generous portions of smoky favorites and plenty of inspiration — and the smoked potato salad fit right in.
The spread included ribs, smoked shrimp, teriyaki-style pineapple chicken thighs, smoked bacon mac and cheese, and even a whole hog — plus plenty of sides like pasta salad, dips, jalapeño poppers, and desserts. The smoked potato salad is a great partner for those bold flavors.
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Recipe Shopping List
Here are the pantry and grocery items you’ll want to have on hand. For exact quantities, see the ingredient list in the recipe card below.
- baby potatoes
- olive oil
- flaky salt
- thick-cut bacon
- eggs
- onion (optional)
- celery (optional)
- cheddar cheese
- fresh chives or green onions
- mayonnaise
- dijon mustard
- sour cream
- apple cider vinegar
- onion powder
- celery salt
- optional seasoning rub (your favorite)
How To Make This Recipe
Below is a clear overview of the process so you know what to expect. For the full, step-by-step recipe, refer to the Ingredients and Instructions sections that follow.
- Oil and smoke the potatoes – Toss the baby potatoes in olive oil and flaky salt, then place them on a grill-safe pan and smoke at low temperature until fork-tender, usually around 2 hours. If you like, you can also place peeled hard‑boiled eggs on the smoker for 30–45 minutes to add a smoky note.
- Chill completely – Let the smoked potatoes cool in the refrigerator until fully chilled. This helps them absorb the dressing without becoming mushy.
- Cut and combine – Cut the chilled potatoes into bite-sized pieces. Chop the hard‑boiled eggs and combine with mayonnaise, dijon, sour cream, apple cider vinegar, and seasonings to make the sauce. Fold the sauce into the potatoes.
- Rest – Refrigerate the mixed salad for 4–6 hours or overnight to let the flavors meld.
- Add finishing touches – Just before serving, stir in chopped, crisp bacon, shredded cheddar, and fresh chives. Serve chilled.
Pair this potato salad with other easy side dishes for a complete cookout spread.
More BBQ Side Dishes
Looking for additional sides to bring to your next barbecue? Try smoked baked beans, Greek pasta salad, grilled Caesar pasta salad, or a salmon-orzo pasta salad — all great partners for smoked meats and grilled mains.
Smoked Brisket Baked Beans
Greek Pasta Salad
Grilled Caesar Pasta Salad
Salmon Orzo Pasta Salad
Recipe FAQ
No. Baby potatoes are convenient, but you can use larger potatoes—just cut them into bite-sized pieces so the texture matches the rest of the salad.
Store covered in the refrigerator for up to 3 days. If serving outdoors, keep the salad chilled on ice and follow safe handling guidelines for mayo-based dishes.
Freezing is not recommended; the texture and creaminess of potato salad suffer after freezing and thawing. It’s best enjoyed fresh.
Try a classic potato salad recipe for another reliable side.
More 4th Of July Recipes
- 4th of July BBQ Recipes
- Smoked Chicken Thighs
- Grilled Vegetable Pasta Salad
- Smoked Butter Chicken Thighs
- Smoked Brisket
- Traeger Smoked Pork Ribs
- Smoked St. Louis Ribs
Pin For Later
Smoked Baby Potato Salad
Smoked baby potatoes are combined with chopped hard‑boiled eggs and a tangy dressing made from mayonnaise, dijon mustard, sour cream, and apple cider vinegar. Chill to let the flavors meld, then finish with bacon, cheddar, and chives.
Prep Time: 15 minutes
Cook Time: 2 hours
Total Time: 2 hours 15 minutes
Ingredients
- 2 pounds baby potatoes
- 1/3 cup olive oil
- 1 teaspoon flaky salt
- 1/2 pound thick-cut bacon, cooked and roughly chopped
- 6 hard-boiled eggs
- 1/2 cup diced onion (optional)
- 1/2 cup diced celery (optional)
- 1 1/2 cups shredded cheddar cheese
- 1/4 cup chives, finely chopped
Sauce
- 2 cups mayonnaise (full-fat)
- 2 tablespoons dijon mustard
- 1/2 cup sour cream (do not substitute low‑fat)
- 3 tablespoons apple cider vinegar
- 1/2 teaspoon onion powder
- 1 teaspoon seasoning rub (optional)
- 1/2 teaspoon celery salt
Instructions
- Preheat your grill or Traeger to 220°F (about 105°C).
- Place the baby potatoes on a grill-safe baking sheet and drizzle with olive oil. Toss or shake the pan so the potatoes are evenly coated.
- Sprinkle with flaky salt and place on the grill. If smoking peeled hard‑boiled eggs, add them to the grill and smoke for 30–45 minutes, then remove.
- Smoke the potatoes at 220°F for about 2 hours, shaking the pan every 30 minutes so they cook evenly. Remove when a fork easily pierces the potatoes; smaller potatoes may finish sooner.
- Refrigerate the potatoes until completely chilled—overnight is ideal.
- Cut the chilled potatoes into halves or quarters, aiming for bite-sized pieces.
- Chop the hard‑boiled eggs and combine them with the sauce ingredients, plus diced celery and onion if using. Gently fold the sauce into the cut potatoes until evenly coated.
- Refrigerate the mixed salad for at least 4–6 hours, or overnight, to let the flavors meld.
- Just before serving, fold in the chopped bacon, shredded cheddar, and chopped chives. Serve cold.
Nutrition Information (per serving)
Calories: 332 • Total Fat: 22g • Saturated Fat: 8g • Cholesterol: 132mg • Sodium: 684mg • Carbohydrates: 19g • Fiber: 2g • Sugar: 2g • Protein: 15g
Nutrition data is an estimate.