By Traeger Kitchen
Bye bye boring. This potato salad is loaded with bacon, chives, and cheddar cheese for a creamy side of epic proportions.
Prep Time
Cook Time
Pellets
6
Activating this element will cause content on the page to be updated.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 |
1 Cup | shredded cheddar cheese |
4 | scallions, thinly sliced |
2 Cup | sour cream |
1/2 Cup | mayonnaise |
2 Tablespoon | chopped chives |
1/2 Tablespoon | dry mustard |
As Needed | salt and pepper |
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.
450 ˚F / 232 ˚C
00:35
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.
450 ˚F / 232 ˚C
00:30
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!
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