Rating: 4.5 stars 4.4
34 Ratings
  • 5 star values: 20
  • 4 star values: 10
  • 3 star values: 4
  • 2 star values: 0
  • 1 star values: 0

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.

Recipe Summary

prep:
25 mins
cook:
20 mins
additional:
2 hrs
total:
2 hrs 45 mins
Servings:
12
Yield:
12 servings
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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

398 calories; protein 7.3g; carbohydrates 38.6g; fat 24.5g; cholesterol 103.4mg; sodium 319.4mg. Full Nutrition
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