Load the wood tray with one small handful of wood chips and preheat the smoker to 225°F.
Peel potatoes and place them in a large saucepot with water to cover and boil for 20 minutes, until just tender. Drain potatoes, and dry them, on a plate layered with paper towels.
Place potatoes directly on the smoker racks and close smoker door. Reduce heat to 200°F and add more wood chips every 45 minutes.
Keep potatoes in smoker for 2 hours. Remove potatoes from smoker and dice them for the salad.
In a large bowl mix onion, pickles, boiled eggs, mayonnaise, vinegar, mustard, salt, and pepper to taste.
Add diced potatoes to the mixture, cover and chill salad in the refrigerator for several hours.