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When ready to cook, start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes). Set the temperature to 350 degrees F and preheat, lid closed, for 10 to 15 minutes.
Lay bacon slices on the grill grate perpendicular to the bars. Arrange the eggs and potatoes on the grill grate as well.
Cook the bacon until it is golden brown, 20 to 25 minutes; it will crisp as it cools. With tongs, transfer it to paper towels to drain, then crumble. Check the eggs when the bacon is done. Remove one egg from the grill and plunge it into a bowl of ice water. Peel and slice in half to check for doneness: The yolk should not have any rawness in the center. If the egg is cooked through, transfer the others to the ice water and let cool slightly before peeling and finely dicing.
Increase the temperature of the grill to 400 degrees and continue to bake the potatoes for another 20 to 30 minutes, or until they are tender but not mushy.
In the meantime, make the dressing: In a mixing bowl, combine the sour cream, mayonnaise, pickle relish, mustard, Traeger Prime Rib Rub, and vinegar. Taste the dressing, adding more mustard, vinegar, or salt and pepper as needed. The dressing should be very flavorful with a balance of cream, acid and texture. Stir in the cheese and scallions. Set aside.
Transfer potatoes to a wire rack once done and let cool slightly. Peel the still-warm potatoes, if desired, or leave the skins on. Cube the potatoes and transfer to a large mixing bowl. Add the crumbled bacon and diced eggs. Gently add in the flaked smoked salmon.
Pour the dressing over the potato mixture and stir gently with a rubber spatula to combine. Taste again and add more salt or pepper if needed. Transfer to a serving bowl and dust with paprika and top with chopped parsley. Enjoy!