This loaded baked potato salad is dressed like a loaded baked potato and will be the king of your summer BBQ. Most people grow up heaving mustard or mayo based potato salad, but in this recipe and video, I show you that sour cream based potato salad reigns supreme.We have been teaching this BBQ side for years and it has easily been the most requested video from our BBQ schools.
Meat Church How To YouTube Video: https://youtu.be/BI1Ybw4VegQ
Ingredients:
- 3 lbs russet potatoes scrubbed (sub red potatoes)
Dressing
- 2 C sour cream
- 1/2 C mayonnaise
- 2 t fresh chives, chopped
- 1/2 T dry mustard
- Meat Church BLANCO to taste (sub S&P)
Topping
- 1 package bacon
- Meat Church Hickory BBQ Rub (sub your fav bbq rub)
- 1 T chives, chopped
- 2 oz freshly grated cheddar cheese
Prepare your cooker
Prepare your smoker or oven at a temperature of 450. In this video we used a Traeger Woodridge with Meat Church pellets (oak\hickory).Â
Cook the potatoes and bacon
Place the potatoes on the grill grates. Cook for 1 hour.
30 minutes into the potato cook, line a sheet pan with parchment paper. Lay the bacon on the parchment paper. Season with Meat Church Hickory BBQ Rub.
Place the bacon in the grill. Cook for 30 minutes, or until crispy.Â
The potatoes and bacon should come off the grill at the same time.
Place the potatoes in the refrigerator for 2 hours to cool.Â
Chop the bacon and set it aside.
Prepare the dressing
While the potatoes are cooking prepare the dressing.Â
Combine the sour cream, mayo, dry mustard, chopped chives in a medium boil. Stir to combine.Â
Place in the refrigerator to chill and bring the flavors together.
Build the potato salad
Remove the peels from the potatoes leaving a little if you like your potato salad more rustic.
Carefully cube the potatoes and place them in a large bowl.
Add in the dressing and stir carefully so as not to smash the potato cubes.Â
Top with Meat Church BLANCO, bacon, cheddar cheese & chives.Â
Taste, add more BLANCO if necessary.Â
Enjoy!
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