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Smoked potato salad on a plate.
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Creole Smoked Potato Salad

This creole smoked potato salad may look like the classic, but don't let it fool you. Loaded with delicious creole flavors and a healthy dose of smoke, this is one potato salad recipe you'll want to make again and again!
Prep Time25 minutes
Cook Time3 hours
Resting Time, Chill Time, divided1 hour 30 minutes
Total Time4 hours 55 minutes
Servings: 8
Calories: 472kcal
Author: Karin and Ken

Ingredients

Potato Salad

  • 3 pounds Yukon Gold potatoes peeled and cut into ¾-inch chunks
  • ¼ cup oil
  • salt
  • pepper
  • 2 tablespoons white wine vinegar
  • 3 large hard boiled eggs chopped
  • 1 rib celery diced
  • ½ sweet pepper diced
  • 2 tablespoons fresh parsley minced

Dressing

Instructions

  • Get out and measure your ingredients.
    Overhead photo of all the ingredients.
  • Place diced potatoes inside a foil pan. Toss with oil until coated. Sprinkle with salt and pepper.
    Diced tomatoes coated in oil and seasoned inside a foil pan.
  • Smoke at 200 degrees for 2-3 hours. Adjust potatoes periodically by shaking the foil pan lightly like my husband or use a spatula like I do!
    Foil pan of potatoes placed inside a smoker.
  • Until potatoes are tender when pierced with a fork.
    Foil pan of potatoes placed inside a smoker.
  • Place smoked potatoes in a bowl and carefully toss with vinegar until coated. Allow potatoes to sit at room temperature for about 30 minutes. Then, refrigerate until chilled, stirring about halfway through the chilling process. Usually another 30 to 45 minutes.

Making the Salad

  • Combine mayo, cornichons, scallions, horseradish, mustard, ketchup, lemon juice, garlic, paprika, worcestershire sauce, sugar, salt and pepper.
    Mayo, cornichons, scallions, horseradish, mustard, ketchup, lemon juice, garlic, paprika, Worcestershire sauce, sugar, salt and pepper in a large bowl.
  • Whisk all ingredients in bowl until blended together.
  • Add dressing to cold potatoes.
    Cooled potatoes placed in a large bowl with dressing.
  • Fold carefully until blended.
    Potatoes mixed well with the dressing.
  • Add eggs, celery, sweet pepper and parsley.
    Eggs, celery, sweet pepper and parsley added to the large bowl.
  • Season with salt and pepper to suit your personal taste and stir until incorporated.
    All ingredients mixed well inside the bowl.
  • Cover and refrigerate to allow flavors to meld together for at least 30 minutes.
    Cooled potato salad inside a large bowl.
  • Serve.
    Potato salad served inside a square shaped plate.
  • Every bite!
    Closeup photo of a spoonful of potato salad.

Notes

  • Salad can be stored, covered, inside your fridge, for up to 2 days, including the day you made it.
  • Keep your potatoes from turning brown while you slice and cube them by placing the cubed potatoes in a bowl of water.
  • It's important to allow the potatoes to chill completely so that the remoulade remains thick and creamy. If the potatoes are hot, they'll cause the remoulade to break.

Nutrition

Calories: 472kcal | Carbohydrates: 33g | Protein: 7g | Fat: 35g | Saturated Fat: 5g | Polyunsaturated Fat: 18g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 85mg | Sodium: 446mg | Potassium: 820mg | Fiber: 4g | Sugar: 3g | Vitamin A: 346IU | Vitamin C: 44mg | Calcium: 46mg | Iron: 2mg