Description
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 ½ cups mayonnaise
- ½ cup barbeque sauce
- ½ teaspoon garlic powder
- salt and ground black pepper to taste
- 1 teaspoon paprika (Optional)
Instructions
- 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.
Prep Time: 25 mins
Cook Time: 20 mins
Total Time: 2 hrs 45 mins
Servings: 12