By Traeger Kitchen
Bye bye boring. This potato salad is loaded with bacon, chives, and cheddar cheese for a creamy side of epic proportions.
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|3 Pound||medium russet potatoes, scrubbed|
|1/4 Cup||Olive oil|
|To Taste||kosher salt|
|To Taste||freshly ground black pepper|
|1 Pound||slab bacon, cut into lardons (matchsticks)|
|1 Cup||shredded cheddar cheese|
|4||scallions, thinly sliced|
|2 Cup||sour cream|
|2 Tablespoon||chopped fresh chives|
|1/2 Tablespoon||dry mustard|
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
3 Pound medium russet potatoes, scrubbed
Coat the potatoes with olive oil and season with salt and pepper.
1/4 Cup Olive oil
To Taste kosher salt
To Taste freshly ground black pepper
Place bacon lardons in a cast iron skillet or oven-safe dish.
1 Pound slab bacon, cut into lardons (matchsticks)
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.
450 ˚F / 232 ˚C
Remove lardons from the grill, drain and discard the fat and set bacon aside.
When the potatoes are tender, remove from grill and let cool at room temperature for 15 minutes. Transfer to the refrigerator and cool completely.
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.
2 Cup sour cream
1/2 Cup Mayonnaise
2 Tablespoon chopped fresh chives
1/2 Tablespoon dry mustard
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!
1 Cup shredded cheddar cheese
4 scallions, thinly sliced