Barbeque Potato Salad recipe

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Ingredients

5 pounds unpeeled potatoes, cubed
1 small red onion, diced
6 hard-cooked eggs, peeled and finely diced
1 ½ cups mayonnaise
½ cup barbeque sauce
½ teaspoon garlic powder
salt and ground black pepper to taste
1 teaspoon paprika

Nutrition Info

397.8 calories
carbohydrate: 38.6 g
cholesterol: 103.4 mg
fat: 24.5 g
fiber: 4.4 g
protein: 7.3 g
saturatedFat: 4.1 g
servingSize: -
sodium: 319.4 mg
sugar: 5 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Place cubed potatoes into a large kettle and cover with water. Bring to a boil over medium-high heat, then reduce heat to medium-low, cover, and simmer until the potatoes are just tender, 15 to 20 minutes. Drain and spread the potatoes onto baking sheets in a single layer. Chill the potatoes in the refrigerator until cold, about 2 hours.

  2. Mix the cooled potatoes, red onion, egg, mayonnaise, barbeque sauce, garlic powder, salt, and pepper in a large bowl. Sprinkle with paprika if desired.

Recipe Yield

12 servings

Recipe Note

This is a yummy twist to potato salad! It is even better the next day;we always make a full pot so there are plenty of leftovers.

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