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smoked bbq potato salad garnished with scallions in a white scalloped bowl on a wood serving board

Smoked BBQ Potato Salad

Author: GP Team
Smoked BBQ Potato Salad brings bold, smoky flavor with tender smoked potatoes, garlic, and jalapeño tossed in a tangy, creamy barbecue mayo dressing—perfect for cookouts, tailgating, and potlucks!
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Prep Time 20 minutes
Cook Time 2 hours 10 minutes
Cooling Time 1 hour 30 minutes
Total Time 4 hours
Course Side Dish
Cuisine American
Servings 6 to 8 servings
Est. Cal Per Serving 450

Ingredients
  

  • 2 pounds red potatoes
  • ¼ cup water
  • ½ head garlic, (see note)
  • 1 medium jalapeno pepper
  • 1 cup good quality mayonnaise, (we use Duke's)
  • 1 cup barbecue sauce, (we use Stubb's original)
  • 1 tablespoon whole grain Dijon mustard, (we use Maille Old Style)
  • 3 medium scallions, thinly sliced
  • olive oil
  • kosher or fine sea salt and freshly-ground black pepper

Instructions
 

Prep

  • Wash the potatoes and cut them into ¾- to 1-inch chunks. No need to peel. If using baby or creamer potatoes (golf ball-sized), cut them in half.
  • Slice the jalapeño in half lengthwise and remove the seeds and ribs. Wear gloves to protect your hands, and avoid touching your face or eyes. Lightly brush the pepper with olive oil and season with a little salt and pepper.
  • Slice the top off the garlic head to expose the cloves. Place it in a small smoker-safe dish (like a ramekin) or wrap the bottom loosely in foil (don't fully wrap it). Drizzle about 1 tablespoon of olive oil over the exposed cloves and season with salt and pepper.

Par-cook the Potatoes

  • Place the cut potatoes in a microwave-safe bowl with the water. Cover with a vented, microwave-safe lid and cook on high power for 5 to 8 minutes, stirring halfway through. The potatoes should be just starting to soften—tender enough to pierce with a paring knife but still slightly firm.
  • Drain the potatoes well and transfer them to a smoker-safe baking dish or disposable pan. Toss with about a tablespoon of olive oil and season with a few pinches of salt and pepper.

Smoke

  • Preheat your pellet grill or smoker to 250°F and set it up for indirect heat.
  • Smoke the potatoes for 1-½ to 2 hours, stirring every 30 to 45 minutes, until they’re fork-tender.
  • Place the jalapeno halves (cut side up) directly on the smoker grates and smoke for 30 to 45 minutes, until softened.
  • Place the garlic dish or foil pouch onto the smoker and smoke for 60 to 75 minutes, until the cloves are soft and golden.
  • Let the smoked potatoes, garlic, and jalapeno cool at room temperature for about 30 minutes before assembling the salad. Once cool, finely dice the jalapeño. Squeeze out 4 to 5 cloves of garlic and finely chop.

Make the Dressing and Assemble the Potato Salad

  • In a medium bowl, stir together the mayonnaise, barbecue sauce, mustard, chopped garlic, and jalapeno. Season to taste with salt and pepper.
  • Pour the dressing over the cooled potatoes and add the sliced scallions. Gently stir to coat without breaking up the potatoes. Taste and adjust seasoning if needed.
  • Cover the potato salad tightly and refrigerate for at least 1 hour, ideally 2 to 4 hours, to allow the flavors to meld. Serve chilled, topped with a few extra scallions for garnish.

Notes

Garlic: You'll need 4 to 5 large cloves for this recipe, which is about half a head of garlic. You can either smoke what you need or go ahead and smoke the full head of garlic, using the extras in other recipes. It's delicious!

Nutrition Estimate

Calories: 450kcalCarbohydrates: 45gProtein: 4gFat: 29gSaturated Fat: 4gPolyunsaturated Fat: 17gMonounsaturated Fat: 6gTrans Fat: 0.1gCholesterol: 16mgSodium: 785mgPotassium: 846mgFiber: 3gSugar: 18gVitamin A: 244IUVitamin C: 18mgCalcium: 46mgIron: 2mg
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