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3 pounds potatoes
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2 tablespoons Spiceology Black & Bleu Rub
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1 tablespoon canola oil
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½ cup mayo
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¼ cup sour cream
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1 tablespoon lemon juice
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1 tablespoon dijon
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½ cup chives, chopped
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½ cup red onions diced small
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1 pound bacon, chopped and rendered (fat reserved)
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½ cup reserved bacon fat
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1 cup blue cheese crumbles
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½ cup chopped dill pickles
- Place potatoes in a pot and cover with water.
- Add 2 tablespoons of salt and bring to a simmer. Cook until fork-tender. Strain and cool potatoes in refrigerator.
- When cool, toss with canola oil and Black & Bleu seasoning.
- Place on a preheated grill or pellet grill over high. Cook until charred slightly.
- Remove and toss with the remaining ingredients.
