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Loaded Baked Potato Salad

Prep Time

15 Minutes

Cook Time

35 Minutes

Effort

Pellets

Hickory

Bye bye boring. This potato salad is loaded with bacon, chives, and cheddar cheese for a creamy side of epic proportions.

Ingredients

How many people are you serving?

6

Units of Measurement:

main

  • 3 Pound russet potatoes, scrubbed and dried

  • kosher salt and freshly ground black pepper

  • 1/4 Cup olive oil

  • 1 Pound slab bacon, cut into 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

Steps

  • 1

    When ready to cook, set Traeger temperature to 450℉ and preheat with the lid closed for 15 minutes. Place potatoes directly on the grill grate and cook 35 to 40 minutes or until tender.

    Ingredients

    • 3 Pound russet potatoes, scrubbed and dried

    • To Taste kosher salt and freshly ground black pepper

    • 1/4 Cup olive oil

  • 2

    Coat the potatoes with olive oil and season with salt and pepper.

    Grill450 ˚F

  • 3

    Place bacon lardons in a cast iron skillet or oven-safe dish.

    Grill450 ˚F

    Ingredients

    • 1 Pound slab bacon, cut into lardons

  • 4

    Place the potatoes directly on the grill grates. Place the dish with the lardons next to the potatoes. Close the lid and cook until fat is rendered and lardons are crispy, about 30 minutes.
  • 5

    Remove lardons from the grill, drain and discard the fat and set bacon aside.
  • 6

    When the potatoes are tender, remove from grill and let cool at room temperature for 15 minutes. Transfer to the refrigerator and cool completely.

    Ingredients

    • 2 Cup sour cream

    • 1/2 Cup mayonnaise

    • 2 Tablespoon chopped chives

    • 1/2 Tablespoon dry mustard

  • 7

    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.

    Ingredients

    • 1 Cup shredded cheddar cheese

    • 4 scallions, thinly sliced

  • 8

    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!

Cooking Notes

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