The Best Recipes: Barbeque Potato Salad

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Barbeque Potato Salad

"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."

Ingredients :

• 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)

Instructions :

Prep : 25M	Cook : 12M	Ready in : 2H45M

• 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.

Notes :

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