Barbeque Potato Salad

Name: Barbeque Potato Salad
Cook time: 20 min
Yield: 12 servings
Cuisine: United Kingdom
Ingredients: 5 pounds unpeeled potatoes, cubed; 1 small red onion, diced; 6 hard-cooked eggs, peeled and finely diced; 1\u2009½ cups mayonnaise; ½ cup barbeque sauce; ½ teaspoon garlic powder; salt and ground black pepper to taste; 1 teaspoon paprika

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.

INGRIDIENT

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)

DIRECTION

Step: 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.

Step: 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 FACT

Per Serving: 398 calories; protein 7.3g; carbohydrates 38.6g; fat 24.5g; cholesterol 103.4mg; sodium 319.4mg.

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