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Smoked Potato Salad Garden

Creamy and classic American style potato salad with a hint of smoky flavor. This potato salad is a great addition to any back yard BBQ and can be presented beautifully as an edible garden.

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Potato Type: Petite
Prep Method: Boiled


AppetizerSide DishSnack

Prep Time

45 Mins

Cook Time

30 Mins


Serves 24 ( 5 ounces each)


Creamy and classic American style potato salad with a hint of smoky flavor. This potato salad is a great addition to any back yard BBQ and can be presented beautifully as an edible garden.



Smoked Potato Salad Garden

  • 8 cups Diced Frozen Potatoes, Fully Cooked, Non-Seasoned, Slack Thaw or Steam Lightly then Cool
  • 24 ounces Japanese Mayo (Kewpie, Kenko, etc.)
  • 1/2 Tablespoon Liquid Smoke
  • 1/2 cup Rice Wine Vinegar
  • 1/2 Tablespoon Kosher Salt
  • 2 tablespoons Dijon Mustard
  • 1/2 cup Dill pickle Relish
  • 1 teaspoon Ground Black Pepper, Freshly Ground
  • 1/2 cup Chives or Green Onions, finely chopped
  • 1/4 cup Dill (Fresh), finely chopped
  • 1/4 cup Tarragon (Fresh), finely chopped
  • 1-1/2 cups Rye "Soil" (recipe below)
  • 24 each Pickled Marble Potatoes (recipe below)

Toasted Rye Soil

  • 6 slices Rye Bread
  • 1/2 cup Sliced Almonds
  • 1/4 cup Extra Virgin Olive Oil
  • 1 teaspoon Kosher Salt
  • 1/2 teaspoon Black Pepper
  • 1 Tablespoon Onion Flakes
  • 1/4 teaspoon Granulated Garlic

Pickled Marble Potatoes

  • 1/4 cup White Wine Vinegar
  • 2 Tablespoons Granulated Sugar
  • 1 Tablespoon Kosher Salt
  • 1/2 Tablespoon Mustard Seeds
  • 1 Dried Bay Leaf
  • 1/3 cup Water
  • 2 cups assorted petite (marble) potatoes


Smoked Potato Salad Garden

  1. Combine all ingredients except the “Toasted Rye Soil” and “Pickled Marble Potatoes” together in a stand mixer with a paddle attachment, alternatively, this can be made in a large mixing bowl using a sturdy wire whisk.
  2. The potato salad at this point is ready to serve, however, for more smoke flavor, use a smoking gun with your choice of wood chips or a cold smoker. Simply put the cold potato salad uncovered into a cold smoker for 5-7 minutes. If using a smoke gun use the same amount of time.
  3. Spoon 5 ounces of the cooled and smoked potato salad into serving dishes (small flower pots make for a fun presentation. Place a single pickled marble potato into the center of each dish. Insert an edible flower into the potato if desires and careful spoon 2 tablespoons of the toasted rye soil around the top of the potato salad. Alternatively, various pickled vegetables could be used such as radishes, baby carrots, pattypan squash,, etc.

Toasted Rye Soil

  1. Preheat the oven to 375 °F. Arrange the rye bread on a sheet pan and place in the oven for 8-10 minutes or until the bread is toasted and mostly dried out.
  2. Crumble the toast into a food processor and pulse until crumbly. Add in the almonds, olive oil and seasonings and pulse the machine until the mixer resembles soil.

Pickled Marble Potato

  1. In a small saucepan, combine the Vinegar, Sugar, Salt, Mustard Seeds, Bay Leaf, and Water, bring to a Boil (just long enough to dissolve the sugar and salt). Place in the refrigerator for 4 hours stirring every now.
  2. Cook the potatoes in simmering water until fork tender, drain and add them to the pickling liquid. Cool the potatoes in the pickling liquid and use as desired. The pickled potatoes will store in the fridge for 2-3 weeks
  3. Drain the potatoes and set aside briefly.


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