By Traeger Kitchen
This wood-fired, bacon-studded take on German potato salad skips boiling the spuds. Instead, the potatoes cook in a zesty apple cider vinegar mixture right on the Traeger. The vinegar not only lends flavour but it also prevents the potatoes from becoming mushy during the cooking process. Soaking the potatoes in water removes excess starch and keeps them from browning.
|3 Pound||skin-on russet potatoes, peeled and cut into 3/4-inch (2 cm) chunks (about 8 cups)|
|2/3 Cup||apple cider vinegar, plus more to taste|
|8 Ounce||bacon, cut crosswise into 1/2-inch pieces|
|1 Tablespoon||canola or other neutral flavored oil|
|1 Small||red onion, coarsely chopped (about 1 1/2 cups)|
|freshly ground black pepper|
|1/4 Cup||whole grain mustard|
|1/2 Cup||sliced scallions (from about 2 scallions)|
Place the potato chunks into a medium bowl and fill the bowl with enough cold water to cover. Set aside. In a small bowl or liquid measuring cup, combine the vinegar with 1/3 cup water, the sugar, and 2 teaspoons kosher salt. Stir until the sugar and salt are dissolved and set aside while you cook the bacon.
3 Pound skin-on russet potatoes, peeled and cut into 3/4-inch (2 cm) chunks (about 8 cups)
2/3 Cup apple cider vinegar, plus more to taste
1 Tablespoon sugar
Line a plate with paper towel. Place the bacon into a 9- by 13-inch baking dish, toss with the vegetable oil, then spread out in a single layer. Place the baking dish onto a rack inside of the unlit Traeger. (Starting the bacon cold helps it cook more evenly and renders more tasty fat.) Close the lid and set the temperature to 375°F. Cook without stirring for 25 minutes. After 25 minutes, give the bacon a good stir, and continue to cook, stirring occasionally, until the fat has rendered out and the bacon is browned and crisped to your liking, another 15 to 30 minutes; begin checking on it on the early side. Reserving the fat in the pan, use a slotted spoon to transfer the bacon to the paper towel-lined plate.
375 ˚F / 191 ˚C
8 Ounce bacon, cut crosswise into 1/2-inch pieces
1 Tablespoon canola or other neutral flavored oil
Drain the potatoes and add them to the bacon fat in the baking dish. Add the onion and the apple cider vinegar mixture. Season with several grinds of black pepper then toss until everything is well-combined. Cook without stirring for 30 minutes then give everything a good stir. Continue to cook, stirring occasionally, until the potato and onions are tender and most of the liquid has reduced, about another 1 hour.
375 ˚F / 191 ˚C
1 Small red onion, coarsely chopped (about 1 1/2 cups)
freshly ground black pepper
Remove the baking dish from the grill and stir in the whole-grain mustard and half of the scallions. Season to taste with additional vinegar, salt, and pepper if desired. Let the potatoes sit for 10 minutes then top with the bacon and remaining sliced scallions. Serve while the potato salad is nice and warm. Enjoy!
1/4 Cup whole grain mustard
1/2 Cup sliced scallions (from about 2 scallions)
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