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Parboil the potatoes in salted water for about 3-4 minutes, no longer. After parboiling, drain the potatoes and let them stand for 5 minutes.
When ready to cook, start the Traeger on Smoke with the lid open until the fire is established (4-5 minutes). Set the temperature to 375 degrees F and preheat, lid closed, for 10 to 15 minutes.
Put the butter in a baking pan large enough to hold all the potatoes and place it on the grill grate. Toss potatoes with salt, pepper, barbecue rub, and onions.
Roast the potatoes for about 60 to 75 minutes or until potatoes are golden brown all over, turning them every 20 minutes.
Chipotle Mayo: Whisk together the egg yolk and dry ingredients. Combine lemon juice and vinegar in a small bowl. Pour half of the lemon vinegar mixture into the yolk mixture and whisk vigorously. While whisking the yolk mixture, add the oil a few drops at a time until the liquid seems to thicken and lighten.
Once half of the oil is in, add the rest of the lemon juice mixture. Continue whisking until all of the oil is incorporated. Slowly stir in the Smoky Chipotle Rub. Leave at room temperature for 1 to 2 hours then refrigerate for up to 1 week.
Potatoes will be done when they are fork tender. Remove them from the grill and serve alongside the chipotle mayo. Enjoy!