COOK IT.
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.