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Smoked Potato Salad

Cedar Oak Farms
Prep Time 15 mins
Cook Time 15 mins
Course Salad
Cuisine American
Servings 8


  • 6 unpeeled red potatoes, sliced in half
  • 1/2 red onion
  • 1/2 sweet onion
  • 1/2 yellow onion
  • 2 stalks celery, diced
  • 1/2 cup red, or orange, bell pepper, diced
  • 1/3 cup mayonnaise
  • l/4 cup plain Greek yogurt
  • 1/8 teaspoon smoked paprika
  • Salt and Pepper, to taste


  • For a nice smoke flavor, you want to use wood smoking chips. The heat will stay lower taking more time to grill, giving you that wonderful smoky flavor. Soak half of a bag, approximately 100 cubic inches, of wood chips in water for 30 minutes.
  • Start a charcoal grill preheating the coals.
  • Place the potatoes in a microwave-safe bowl and microwave for 5-8 minutes.
  • Brush the sliced side of the potatoes and onions with olive oil.
  • Spread out hot charcoal. Drain water from the chips and spread on top of the charcoal.
  • Place potatoes and onions on grate cut side down and grill for 10 – 15 minutes, or until the potatoes are tender but not soft. Think al dente. You want them to have some firmness that will hold up to being cut and tossed without falling apart.
  • Remove the potatoes from the grill and wrap in foil. Place in refrigerator for 30 minutes to stop the cooking process. Remove the onions and set aside until later.
  • Remove from the refrigerator and cut the potatoes into bite-sized cubes and place in a large bowl. Dice the onions and add to the bowl. Add celery, bell peppers, mayonnaise, yogurt, smoked paprika, salt, and pepper. Gently mix together.
  • Refrigerate until ready to serve allowing the flavors to marry. Serve with your favorite grilled meats
Keyword Salad, Side Dish