Steps

• 1

  When ready to cook, set the Traeger temperature to 180℉ and preheat with the lid closed for 15 minutes. For optimal flavor, use Super Smoke, if available.

  180 ˚F / 82 ˚C

  Super Smoke

• 2

  Scrub the potatoes under cold running water with a vegetable brush. Pat dry, then coat the potatoes with the olive oil. Set the potatoes on a rimmed baking sheet.

• 3

  Place the baking sheet on the grill grates. Close the lid and smoke the potatoes for 15-20 minutes.

  180 ˚F / 82 ˚C

  00:20

  Super Smoke

• 4

  Remove the potatoes from the grill. Increase the grill temperature to 450℉ and preheat with the lid closed for 10-15 minutes.

  450 ˚F / 232 ˚C

  00:15

• 5

  Return the baking sheet with the potatoes to the grill, close the lid, and cook until the potatoes are tender, 20-25 minutes. Remove the potatoes from the grill and set aside until cool enough to handle.

  450 ˚F / 232 ˚C

  00:25

• 6

  Using your hands and a towel, remove the potato skins and discard, then cut the potato flesh into large chunks. Transfer to a large bowl.

• 7

  Add the mayonnaise, dry mustard, white wine vinegar, celery, hard-boiled eggs, red onion, and chives to the bowl with the potatoes. Stir until the potatoes are well coated. Season with salt and pepper to taste.

• 8

  Cover the bowl loosely with plastic wrap and transfer to the refrigerator until the potato salad is chilled. Enjoy!