30 min serves 8-10

Smoked Brisket with Potato Salad

Seasoning the cooking water helps boost the flavor of our favorite party potato salad. The recipe calls for a tablespoon of salt for the cooking water but most of it will be drained off. It’s best made a day ahead so plan accordingly!

PREP: 10 min. ACTIVE: 10 min. PASSIVE: 20 min. DIFFICULTY Easy


  • 1 Smoked Pre 38 oz. Brisket
  • 10 medium Yukon gold potatoes
  • 1 T plus 1/2 t kosher salt divided
  • 2 t Minor’s low sodium chicken stock base or 1 cube low sodium chicken bouillon
  • 3/4 C prepared Pre ranch dressing
  • 3/4 C mayonnaise
  • 4 stalks of celery, tough strings peeled, finely diced
  • 2 T minced parsley
  • 1 T dried minced onion
  • 1 t black pepper
  • 4 hard boiled eggs, peeled and diced
    1. Prepare smoked Pre brisket.
    2. Place potatoes in a medium saucepan, cover with cold water, add 1 T salt and chicken stock base/bouillon.
    3. Bring to a low boil over high heat, reduce heat to medium low, keeping at a steady simmer, until potatoes pierce easliy with a fork, about 14 minutes. Drain and allow to cool.
    4. In a large bowl, combine 1 t salt, ranch dressing, mayonnaise, celery, parsley, dried onion, and pepper. When potatoes are cool enough to handle cut in to small dice, leaving some skin on if desired. If not skins should easily peel off as you dice.
    5. Toss potatoes in dressing mixture to coat. Add diced eggs and gently stir to combine. Cover and refrigerate, overnight is best. Bring to room temperature before serving, about 20 to 30 minutes.


    Amount per 361g

    • 361g

      1 serving
    • 361kcal

    • 8.69g

    • 395mg

    • 7g

    • 11.48g

    • 57.64g

    • 4.04g


    Nutrition is approximate, data retrieved from happyforks.com

    Recipe developed by   Jennifer Borchardt