2 Lbs Russet potatoes Cubed
1 cup of mayo
1 cup of Sour cream
2 tablespoon of sugar
2 Tablespoon of chives
12 oz of bacon, crispy and diced finely
1 Tablespoon of apple cider vinegar
1 Tablespoon of Meat Church Holy Cow
1-2 tablespoons Meat Church Honey Hog
Slice potatoes into 1/2 inch cubes. Place potatoes in cold water for 10 minutes, this helps remove excess starch and will help the texture of the final product.
Preheat pellet smoker to 185°
In a large stock pot, bring several quarts of water to a rolling boil. Add in the potatoes and boil for 10 minutes or until the potatoes are tender. Strain potatoes and liberally toss with Honey Hog.
Arrange your potatoes on a cooling rack(s). It is important that you have airflow around the potatoes. Put the potatoes in an 185° smoker for 30-45 minutes.
While the potatoes smoke, slice one 12 oz. package of bacon into small pieces and cook on medium heat until crispy.
Mix together mayo, sour cream, apple cider vinegar, sugar, chives, bacon and Holy Cow (salt and coarse ground pepper if you don’t have Holy Cow).
Toss the smoked potato chunks in the sauce and serve. Garnish with more chopped chives and bacon.
