Ingredients

2 pounds Yukon gold potatoes, (5 to 6 potatoes)
2 tablespoon olive oil
kosher salt, to rub on potatoes
2 stalks celery, diced
1 large pickle, diced
2 hard boiled eggs, chopped
1/2 small red onion, diced
1/2 cup sour cream
1/2 cup mayonnaise
2 tablespoons pickle juice
1/8 teaspoon fresh dill, or to taste
1/2 teaspoon cracked black pepper, or to taste

Directions

Preheat the smoker to 200°F. Use a vegetable scrubber to clean the potatoes under cold running water; pat potatoes dry with paper towels.

Rub the potatoes with olive oil and coat with salt. Place on a rimmed baking sheet. Smoke for 2.5 hours. Potatoes should be fork tender but still stiff.

Allow to cool about 30 minutes before peeling and dicing.

Add all ingredients to a large bowl and stir.

Refrigerate until ready to serve.