Loaded Smoke-Roasted Potato Salad

We combined all the things you love about a “loaded” baked potato and put them into an attention-getting, smoke-roasted potato salad. It’s perfect for a weekend barbecue, picnic, or a rich and flavorful side dish for dinner. You can cook all the ingredients on your Traeger—the potatoes, bacon, and the eggs, giving them a delectable smokiness. Pair this recipe with a meaty main course, or an assortment of grilled veggies.

LOADED SMOKE-ROASTED POTATO SALAD

INGREDIENTS

2 ½ - 3 lbs. medium-sized Yukon Gold or Red Bliss Potatoes, unpeeled
8 slices Bacon
4 large Eggs
1 cup Sour Cream
1/2 cup Mayonnaise
1/4 cup Pickle Relish or Dill Pickle, finely minced (optional)
2 tsp. prepared Mustard, or more to taste
2 tsp. Traeger Prime Rib Rub
2 tsp. distilled White Vinegar or Dill Pickle Brine, or more to taste
1 ½ cups Cheddar Cheese, shredded
4 Scallions, thinly sliced
Paprika, for serving
Fresh Parsley, for serving

METHOD

• If you prefer your potato salad with skin, scrub the potatoes under cold running water with a vegetable brush.
• When ready to cook, start your Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes). Set the temperature to 350°F and preheat, lid closed (10 to 15 minutes).
• Lay the bacon slices on the grill grate, perpendicular to the bars. Arrange the eggs and potatoes on the grill grate as well.
• In the meantime, make the dressing. In a mixing bowl, combine the sour cream, mayonnaise, pickle relish (if using), mustard, Traeger Prime Rib Rub, and vinegar. Taste the dressing, adding more mustard, vinegar, or Prime Rib Rub, as needed. Stir in the cheese and scallions. Set aside.
• Cook the bacon until it is golden brown, 20 to 25 minutes; it will crisp as it cools. With tongs, transfer it to paper towels to cool, then crumble.
• Check the eggs when the bacon is done: Remove one egg from the grill and plunge it into a bowl of ice water. Peel and slice in half to check for doneness: The yolk should not have any rawness in the center. If the egg is cooked through, transfer the others to the ice water and let cool slightly before peeling and finely dicing.
• Increase the temperature of the grill to 400°F and continue to bake the potatoes for another 20 to 30 minutes, or until they are tender, but not mushy. Transfer to a wire rack and let cool slightly.
• Peel the still-warm potatoes, if desired, or leave the skins on. Cube the potatoes and transfer to a large mixing bowl. Add the crumbled bacon and the diced eggs. Pour the dressing over the potato mixture and stir gently with a rubber spatula to combine. Taste again for seasoning. Transfer to a serving bowl, dust with paprika, and top with parsley. Serve and enjoy!

PRINTABLE RECIPE:

Traeger Potato Salad.pdf (44.05 kb)