Barbeque Potato Salad

Barbeque Potato Salad
  • 5 pounds unpeeled potatoes, cubed
  • 1 small red onion, diced
  • 6 hard-cooked eggs, peeled and finely diced
  • 1 1/2 cups mayonnaise
  • 1/2 cup barbeque sauce
  • 1/2 teaspoon garlic powder
  • salt and ground black pepper to taste
  • 1 teaspoon paprika (optional)


  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.

05/09/2018
Barbeque Potato Salad, recipe PT15M PT1H 5 455 calories

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