We love to hear all of the inventive and ingenious ways that you have found to use smoked salmon because, aside from beef (of course), we cannot get enough smoked salmon! Here's a creamy, delightful mouthful to add to your Traeger recipe rolodex. (We know you have one...)
This is the perfect spin on the typical potato salad and we're pulling it out just in time for all of those summer parties. Like the recipe name suggests, we took our phenomenal Loaded Smoke-Roasted Potato Salad and added in - you guessed it - smoked salmon. It is an unbelievably delicious combination that will have your taste buds singing the Hallelujah Chorus. This recipe really shows all of the ways your Traeger can shine and proves how much she's worth. From the eggs to the potatoes to the salmon, Traeger does it all.
Loaded Smoke-Roasted Potato Salad with Smoked Salmon
Prep Time: 5 minutes
Cook Time: 40 to 50 minutes
Serves: 8 to 10 Recommended Pellets: Hickory or Oak Wood Pellet
2-1/2 to 3 pounds medium-size unpeeled Yukon Gold or Red Bliss potatoes
5 slices bacon
4 large eggs
1 cup sour cream
1/2 cup mayonnaise
1/4 cup pickle relish or finely minced dill pickle (optional)
2 teaspoons prepared mustard, or more to taste
2 teaspoons Traeger Prime Rib Rub, or 1 teaspoon each salt and black pepper, or to taste
2 teaspoons distilled white vinegar or dill pickle brine, or more to taste
6 ounces (1-1/2 cups) shredded white or yellow Cheddar cheese
4 scallions, trimmed, white and green parts thinly sliced
1/2 fillet leftover Smoked Salmon
Paprika for serving
Fresh parsley for serving
If you prefer your potato salad with skin, scrub the potatoes under cold running water with a vegetable brush.
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 the bacon slices on the grill grate perpendicular to the bars. Arrange the eggs and potatoes on the grill grate as well. Also, prepare a bowl of ice water.
In the meantime, make the dressing: In a mixing bowl, combine the sour cream, mayonnaise, pickle relish, if using, 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.
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 the 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. This timing will largely be determined by the size of your potatoes. Smaller potatoes will cook faster so check them every five minutes or so.
Transfer them to a wire rack 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 the 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. You can serve as is or make ahead and cover and chill for later.
Most importantly, dive in before someone else sees the scrumptious dish!
Share with us some of the creative ways you've found to incorporate more smoked salmon into your diet!