Smoked Potato Salad Via Stovetop Smoker

Smoked Potato Salad Via Stovetop Smoker


Thanks to Taz for this simple and easy stove top smoker potato salad recipe.

Ingredients Smoker Potato Salad with Southwestern Dry Rub

  • 4 Medium sized potatoes
  • 2/3 cup mayonnaise
  • 1/4 cup pickle relish
  • 1 tsp mustard
  • 1 tsp vinegar
  • 1/4 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp Jake's Southwestern Hickory Rub

Prepare the Stove top smoker such as a Cameron's unit by placing 2 tablespoons of Oak chips in the bottom.  Place the drip pan over the chips and pour in water until the bottom is covered with water.  Place the rack on top and cover the rack with aluminum foil.  Make sure you leave a little space between the foil and the edge of the smoker for smoke to travel.

Wash and quarter the potatoes lengthwise. Cut the quarters into 1/4 inch chunks and place in the Cameron's Smoker laying them evenly on the aluminum foil. Smoke on medium heat for about 45 minutes, or until done. Remove from heat and allow to cool.

Put potatoes in a bowl along with the remaining ingredients and mix well.  Other ingredients may be added according to taste.

Chill and serve this Smoked Potato Salad with your favorite BBQ recipes of pulled pork or ribs.

We've performed this process two ways.  The second way of getting this done was by taking the potatoes which have been washed and boiled to about the desired tenderness then adding the potatoes in an aluminum foil covered bowl.  We have to be careful regarding the amount of chips that we add for the smoking process.  Sometimes when you add more than 2 ounces and depending on the amount of cooked potatoes you add the smoke may be too much.  Also the amount of time the potatoes are spent in the smoking process must be monitored.  I've found that I achieve the best results when the potatoes are smoked for no longer than 30 minutes.  I would sample the process on my own to determine just how much smoke is enough.  If you find the potatoes are strong and extremely tart it generally means the potatoes have been smoked too long.  At best you'll have to start the process over.  

For some of my recipes I will up the amount of mustard in the potatoes.  This will tend to make the potatoes a little more tart but will be a nice reminder of my time in Germany having their local foods and the potato salads for their meals.  

If you don't have access to a Cameron's or table top smoker you can make your own.  You take two large metal chafing pans and in one of the pans you poke about 10 holes of about 1/4 inch in diameter.  In the bottom pan you will add your shaved bits of wood chips.  The top pan will be lain on top of the bottom pan.  Inside the upper pan will be your foil wrapped bowl with the cooked potatoes inside.  Now over the very top pan you cover with a large sheet of aluminum foil.  To complete the process you take the entire unit and place that on a stovetop.  It will take a few minutes but when the heat is applied the wood will begin to smoke and that smoke will travel upward into the upper pan.  That smoke is captured under the top foil and will travel into the foil covered bowl and the potatoes.  Similar to the notes above be sure to manage the heat and not allow the smoke to become too thick.  If the smoke is too heavy cut a slit in the top foil and vent into the oven fan above if you have one.  




Ask a question about this item
Product 124/152

This product was added to our catalog on Wednesday 20 September, 2017.