Traeger Kitchen
Loaded Baked Potato Salad
Prep Time
15
Minutes
Cook Time
35
Minutes
Serves
6 - 8
People
Effort
What's this?
Bye bye boring. This potato salad is loaded with bacon, chives, and cheddar cheese for a creamy side of epic proportions.
Ingredients
3 Pound russet potatoes
To Taste salt and pepper
1/4 Cup olive oil
1 Pound slab bacon, cut into lardons
1 Pound Bacon, lardons
2 Cup sour cream
1/2 Cup mayonnaise
2 Tablespoon chopped chives
1/2 Tablespoon dry mustard
As Needed salt and pepper
1 Cup shredded cheddar cheese
4 scallions, thinly sliced
Steps
1
Scrub the potatoes under cold water with a vegetable brush. Coat potatoes with olive oil and season with salt and pepper.2
When ready to cook, set Traeger temperature to 450℉ and preheat, lid closed for 15 minutes. Place potatoes directly on the grill grate and cook 35 to 40 minutes or until tender.3
Place bacon lardons in a cast iron or oven safe dish and place directly on the grill grate next to the potatoes. Cook until fat is rendered and lardons are crispy, about 30 minutes.4
Remove lardons from the grill, drain and discard the fat and set bacon aside.5
When the potatoes are tender, remove from grill and let cool at room temperature for 15 minutes. Transfer to the refrigerator and cool completely.6
While the potatoes are cooling make the dressing. In a medium bowl, combine sour cream, mayonnaise, chives, dry mustard, salt and pepper and mix well.7
When potatoes are completely cool, cut them into 1 inch chunks. In a large bowl, toss potatoes, lardon and cheese together. Pour dressing over the top and stir to coat. Top with extra cheese if desired and sliced scallions. Enjoy!