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 caloriescarbohydrate: 38.6 gcholesterol: 103.4 mgfat: 24.5 gfiber: 4.4 gprotein: 7.3 gsaturatedFat: 4.1 gservingSize: -sodium: 319.4 mgsugar: 5 gtransFat: : -unsaturatedFat: : -
Directions Barbeque Potato Salad
Directions
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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.
Mix the cooled potatoes, red onion, egg, mayonnaise, barbeque sauce, garlic powder, salt, and pepper in a large bowl. Sprinkle with paprika if desired.