Directions
- Fire up your pellet grill/smoker and preheat to 275°F. If using a gas or charcoal grill, set it to low, indirect heat.
- Drizzle olive oil over potatoes. Season both potatoes and eggs with your choice of BBQ rub or salt and pepper.
- Place potatoes over indirect heat on the grill grate. Place eggs on an upper rack or in a smoke cabinet. Remove after 1 hour.
- Allow potatoes to cool for 10 minutes, then cut in half and return to the grill, flesh side down over a direct flame for 1 minute. Remove from grill and cool.
- Meanwhile, prepare dressing in a mixing bowl by whisking together mayonnaise, sour cream, mustard, bacon bits, parsley, and scallions.
- Quarter cut the potatoes and the eggs. Gently mix potatoes and eggs into dressing. Refrigerate for 1 hour, then serve.
