Ingredients

The following ingredients have 4 Servings
  • 2 1/2 lbs russet potatoes
  • 2 celery ribs diced
  • 1 jalapeño (small, diced, (optional))
  • 1 cup red onion small dice ((See Note 1))
  • 4 hard-boiled eggs (quartered)
  • 4 slices hickory smoked bacon
  • 1/8 tsp smoked paprika
  • 1 1/2 cups mayonnaise
  • 2 tbsp cider vinegar
  • 2 tbsp yellow mustard ((See Note 2))
  • 1 tbsp sugar
  • 1 tsp salt
  • 1 tsp garlic powder
  • 1/2 tsp black pepper
  • 1/4 tsp celery seed

Instruction

  • Coat potatoes with olive oil and season with salt and pepper.
  • Start the Traeger according to grill instructions. Set the temperature to the Smoke setting (set to Super Smoke if using a WiFIRE-enabled grill) and let smoker preheat with lid closed for 5 minutes.
  • Place potatoes on a sheet pan and place directly on the grill grate. Smoke potatoes for 15-20 minutes.
  • Remove potatoes from the grill. Raise the grill temperature to 450°F and preheat with lid closed 10-15 minutes. Place the tray of potatoes back on the grill and bake for 25 minutes or until tender.
  • Slice bacon into small pieces and cook in a skillet over medium heat until rendered and crispy. Drain and set aside.
  • When the potatoes are tender, remove from grill and set aside to cool.
  • Remove the skin from potatoes and cut into large chunks. Set aside in a large bowl.
  • Dice celery, set aside. Remove stem and seeds from jalapeño and dice small. After cutting the red onion, in a small bowl cover with cold water and let soak for 15 minutes, then drain. Cut and quarter hard boiled eggs, set aside.
  • In a small bowl whisk together mayonnaise, cider vinegar, sugar, mustard, salt, garlic powder, pepper and celery seeds.
  • Add bacon, diced celery jalapeño and onions to potatoes, pour dressing over all and mix well. Gently stir in eggs. Cover and refrigerate for at least 1 hour for flavors to meld.
  • Sprinkle smoked paprika on top for garnish (optional) and serve chilled or at room temperature.