Smoked Mustard-Dill Potato Salad with Charred Scallions

Steps

1. Step 1

   Heat a smoker to 225°F with a mild fruit wood or hickory. While it comes up to temperature, hard-boil the eggs: cover with cold water in a small pot, bring to a boil, cover and turn off the heat, and let sit 11 minutes, then cool in cold water, peel and chop.

   20 min · 225°F

   • 4 eggs
2. Step 2

   Toss the halved potatoes and whole scallions with the olive oil and 1 tsp kosher salt. Spread the potatoes cut side up in a single layer on a perforated pan or in a foil tray; keep the scallions separate.

   10 min

   • 2 lb baby potatoes
   • 2 bunches scallions
   • 2 tbsp olive oil
   • 1 tsp kosher salt
3. Step 3

   Put the potatoes in the smoker. Add the scallions directly on the grate for the last 20 minutes of cooking. Smoke the potatoes until a knife slides in with no resistance and the skins look bronzed, about 1 1/2 hours total; the scallions should be limp and lightly charred.

   1 hr 30 min, hands-off · 225°F

   • 2 lb baby potatoes
   • 2 bunches scallions
4. Step 4

   While the potatoes smoke, whisk together the mayonnaise, whole-grain mustard, cider vinegar, sugar and black pepper in a large bowl. Season with salt.

   5 min

   • 3/4 cup mayonnaise
   • 3 tbsp whole-grain mustard
   • 3 tbsp apple cider vinegar
   • 1 tsp sugar
   • 1/2 tsp black pepper
   • kosher salt
5. Step 5

   Chop the charred scallions into 1/2-inch pieces. Add the hot potatoes and the scallions to the bowl of dressing and fold gently so every potato is coated; the warmth helps them soak up the vinegar. Let sit 10 minutes.

   10 min

   • 2 lb baby potatoes
   • 2 bunches scallions
6. Step 6

   Fold in the celery, chopped eggs and dill, saving a little dill for the top. Taste and add more salt, pepper or a splash of vinegar. Serve slightly warm or chill at least 1 hour and serve cold.

   10 min

   • 2 celery stalks
   • 4 eggs
   • 1/2 cup fresh dill

Where it’s from

Written by AI from an idea

Version 1, saved Oct 5, 2026