Potato salad is very personal, so make this yours. Use my measurements as a starting point to help you get to where you want to be. I used the exact measurements above, but then added more worcestershire, liquid smoke, sugar, and red wine vinegar. Do you, boo.

1. In a medium-sized bowl, add all of the ingredients for the dressing and stir to combine. Taste and adjust to YOUR liking. Potato salad is very personal, so make this yours. Use my measurements as a starting point to help you get to where you want to be. I used the exact measurements above, but then added more worcestershire, liquid smoke, sugar, and red wine vinegar. Do you, boo. 
2. Line a quarter-size baking sheet with foil and spray generously with non-stick baking spray. Set aside.
3. Place the peeled and chopped potatoes into a large pot and fill with cold water. Set the pot over high heat, cover, and bring to a boil. When the water starts to boil, add a generous amount of flaky kosher salt or sea salt, just enough to season the potatoes from within. Reduce the heat to medium-high and cook uncovered until the potatoes are very tender, but not super mushy. Drain the potatoes in a colander, then transfer them to the lined baking sheet. It’s okay if there are potatoes sitting on top of other potatoes, but just try to even them out as much as you can. 
4. While the potatoes are cooling slightly, go heat up your grill. Light some coals in a chimney and when they start to ash around the edges, dump them onto one side of the grill and place several chunks of wood on top. Cover and allow to get hot for about 5 minutes. Place the potatoes on the cooler side of the grill. Cover, making sure the vent holes on the lid are opened and directly over the potatoes. Smoke the potatoes for about 35 to 45 minutes, gently tossing the potatoes half-way through. Don’t panic if the potatoes stick to the foil, they will later release easily once they cool down. Just use a rubber spatula to scrape them off. Feel free to throw some burgers on the hot side if you don’t want to waste your heat. The goal here is to have areas of visible smokiness to the potatoes, not have every single potatoes be darkened by the smoke. Just check out my photos for a visual of how it should be. 
5. When the potatoes are properly smoked, bring them back inside and let them cool for about 10 minutes. Carefully add the smoked potatoes to a large bowl. Use a rubber spatula to help scrape any stuck-on potatoes if necessary. While the potatoes are still warm, add half of the dressing and toss to evenly coat. Add enough to where it’s creamy but not sopping wet. Cover and refrigerate for at least 4 hours. Do not throw away the remaining dressing! You will more than likely need it when you see how much the potatoes soaked up while they cooled down. About an hour before you’re ready to serve, add more dressing to make the potatoes creamy again. Season to taste, serve, and enjoy.