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Loaded Baked Potato Salad

Loaded Baked Potato Salad

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

15 Min

Cook Time

35 Min

Pellets

Hickory

Ingredients

Number of People Serving

6

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Units of Measurement:
main
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
Dressing
2 Cup sour cream
1/2 Cup mayonnaise
2 Tablespoon chopped chives
1/2 Tablespoon dry mustard
As Needed salt and pepper

Step

  • 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!

My Notes


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