Loaded Baked Potato Salad

Traeger Kitchen


Loaded Baked Potato Salad

Prep Time

15 Minutes

Cook Time

35 Minutes

Effort

Pellets

Hickory

Bye bye boring. This potato salad is loaded with bacon, chives, and cheddar cheese for a creamy side of epic proportions.

Ingredients

How many people are you serving?

6

Units of Measurement:

main
  • 3 Pound russet potatoes

  • salt and pepper

  • 1/4 Cup olive oil

  • 1 Pound slab bacon, cut into lardons

  • 1 Pound Bacon, lardons

  • 1 Cup shredded cheddar cheese

  • 4 scallions, thinly sliced

Dressing
  • 2 Cup sour cream

  • 1/2 Cup mayonnaise

  • 2 Tablespoon chopped chives

  • 1/2 Tablespoon dry mustard

  • salt and pepper

Steps

  • 1

    Scrub the potatoes under cold water with a vegetable brush. Coat potatoes with olive oil and season with salt and pepper.
    Ingredients
    • 3 Pound russet potatoes

    • To Taste salt and pepper

    • 1/4 Cup olive oil

  • 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.
    Grill Icon
    Grill450 ˚F
  • 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.
    Grill Icon
    Grill450 ˚F
    Ingredients
    • 1 Pound slab bacon, cut into lardons

  • 4

    Remove lardons from the grill, drain and discard the fat and set bacon aside.
    Ingredients
    • 1 Pound Bacon, lardons

  • 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.
    Ingredients
    • 2 Cup sour cream

    • 1/2 Cup mayonnaise

    • 2 Tablespoon chopped chives

    • 1/2 Tablespoon dry mustard

    • As Needed salt and pepper

  • 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!
    Ingredients
    • 1 Cup shredded cheddar cheese

    • 4 scallions, thinly sliced

Cooking Notes

Read recipe notes submitted by our community or add your own notes.

No notes found.