Barbeque Potato Salad
This barbecue potato salad tastes even more delicious when enjoyed the day after! We make sure to prepare a large batch of potatoes to ensure ample leftovers.
Ingredients
- 5 pounds unpeeled potatoes, cubed
- 6 large hard-cooked eggs, peeled and finely diced
- 1 ½ cups mayonnaise
- ½ cup barbeque sauce
- 1 small red onion, diced
- ½ teaspoon garlic powder
- salt and ground black pepper to taste
- ½ teaspoon ground paprika, or to taste (Optional)
Instructions
- Place potatoes into a large pot and cover with water; bring to a boil over medium-high heat. Reduce the heat to medium-low, cover, and simmer until potatoes are just tender, 15 to 20 minutes.
- Drain potatoes; transfer to baking sheets and spread in a single layer. Refrigerate until cold, about 2 hours.
- Place cooled potatoes into a large bowl with eggs, mayonnaise, barbeque sauce, onion, garlic powder, salt, and pepper; mix until well combined. Sprinkle with paprika.
Nutrition
Calories: 398kcalCarbohydrates: 397gProtein: 7gFat: 25gSaturated Fat: 4gCholesterol: 103mgSodium: 319mgPotassium: 869mgFiber: 4gSugar: 5gVitamin C: 38mgCalcium: 41mgIron: 2mg
Tried this recipe?Let us know how it was!