Loaded Baked Potato Salad

Ingredients

Units of Measurement:

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Steps

• 1

  Scrub the potatoes under cold water with a vegetable brush. Coat potatoes with olive oil and season with salt and pepper.

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  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: 450 ˚F

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• 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: 450 ˚F

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  Ingredients

  • 1 Pound slab bacon, cut into lardons

• 4

  Remove lardons from the grill, drain and discard the fat and set bacon aside.

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  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.

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• 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.

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  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!

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  Ingredients

  • 1 Cup shredded cheddar cheese

  • 4 scallions, thinly sliced