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.

Prep Time:
25 mins
Cook Time:
20 mins
Additional Time:
2 hrs
Total Time:
2 hrs 45 mins
12 servings


  • 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)


  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.

Nutrition Facts (per serving)

398 Calories
25g Fat
39g Carbs
7g Protein
Nutrition Facts
Servings Per Recipe 12
Calories 398
% Daily Value *
Total Fat 25g 31%
Saturated Fat 4g 21%
Cholesterol 103mg 34%
Sodium 319mg 14%
Total Carbohydrate 39g 14%
Dietary Fiber 4g 16%
Total Sugars 5g
Protein 7g
Vitamin C 38mg 190%
Calcium 41mg 3%
Iron 2mg 12%
Potassium 869mg 18%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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