Grilled Potato Salad with Mustard Bacon Vinaigrette

Instructions

• Step 1: Burning the recteq Ultimate Blend Pellets, turn your grill on and set it to 425°F. Place a cast iron skillet on recteq and allow both to come up to temp.
• Step 2: Place round sliced potatoes into a large mixing bowl and coat with olive oil. Season with Colden's Freakin' Greek Rub and Chef Greg's 4 Letter Rub and mix well.
• Step 3: Place potatoes on recteq Mesh Cooking Mat, making sure that they are a single layer. Then, once the recteq is up to temp place the potatoes into grill. Cook for 20-25 minutes, allowing potatoes to get crispy.
• Step 4: Once potatoes are on the recteq, slice bacon into .25 inch pieces and add it to the cast iron skillet. Cook until crispy, about 8 -10 minutes.
• Step 5: Once bacon is crisp, add the David's Shoot Yeah Mustard Sauce and allow sauce to simmer with bacon and bacon fat, stirring occasionally. Once well incorporated, remove from grill and set aside.
• Step 6: Once the potatoes are tender, remove from grill and toss in the bacon BBQ sauce mixture. Top with cheese and green onions and serve warm.