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Loaded
Baked
Potato Salad

Difficulty 2/5
|
Prep time 15 mins

Cook time 35 mins
|
Serves 6-8

Hardwood Hickory

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

Ingredients

3 lbs RUSSET POTATOES

1/4 cup OLIVE OIL

SALT AND PEPPER, TO TASTE

1 LB SLAB BACON, CUT INTO LARDONS

16 oz SOUR CREAM

1/2 cup MAYONNAISE

2 tbsp CHOPPED CHIVES

1/2 tbsp DRY MUSTARD

1 cup CHEDDAR CHEESE

4 SCALLIONS, THINLY SLICED

Preparation

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

Start the Traeger according to grill instructions. Set the temperature to 450 degrees F and preheat, lid closed for 10-15 minutes.

Place the potatoes directly on the grill grate and cook 35-40 minutes or until tender.

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.

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

When the potatoes are tender, remove from grill and let cool at room temperature for 15 minutes.

Transfer to the refrigerator and cool completely. While the potatoes are cooling make the dressing.

For the dressing: In a medium bowl combine sour cream, mayonnaise, chives, dry mustard, salt and pepper and mix well.

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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