Smoked Potato Salad

Smoked Potato SaladRecipe
Photo: Charles Masters; Styling: Alma Melendex
This recipe will change everything you think you know about potato salad. In your grill, the potatoes cook in a covered aluminum pan next to another pan of mesquite wood chips. After they're smoked, the potatoes are topped with seasonings and herbs.


8 servings (serving size: about 3/4 cup)
Total time: 1 Hour, 30 Minutes

Recipe from

Cooking Light

Recipe Time

Hands-on: 15 Minutes
Total: 1 Hour, 30 Minutes

Nutritional Information

Calories 162
Fat 8.8 g
Satfat 1.2 g
Monofat 6.4 g
Polyfat 1 g
Protein 2.4 g
Carbohydrate 19.4 g
Fiber 2.2 g
Cholesterol 0.0 mg
Iron 1.4 mg
Sodium 194 mg
Calcium 29 mg


2 cups mesquite wood chips
1/4 cup olive oil, divided
1/2 teaspoon black pepper
1/4 teaspoon kosher salt
1 1/2 pounds small potatoes
1/3 cup sliced pitted kalamata olives
2 thinly sliced green onions
2 tablespoons chopped fresh flat-leaf parsley
1 tablespoon red wine vinegar
2 teaspoons celery seed
1 teaspoon Dijon mustard


1. Soak wood chips in water 1 hour; drain.

2. Remove the grill rack, and set aside. Prepare grill for indirect grilling, heating one side to medium-high and leaving one side with no heat. Maintain temperature at 400°. Pierce bottom of a disposable aluminum foil pan several times with the tip of a knife. Place pan on heat element on heated side of grill; add 1 cup wood chips to pan. Place grill rack on grill. Combine 1 tablespoon oil, pepper, salt, and potatoes in a medium bowl; toss to coat. Arrange potatoes in a single layer in a disposable foil pan. Place pan over unheated side; close lid. Cook 30 minutes at 400° or until tender, and add remaining 1 cup wood chips after 15 minutes. Remove potatoes from grill. Combine potatoes, olives, and onions in a medium bowl.

3. Combine the remaining oil, parsley, and remaining ingredients in a small bowl; stir with a whisk. Drizzle oil mixture over potato mixture; toss well.


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