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This BBQ potato salad is even better the next day! We always cook a full pot of potatoes so there are plenty of leftovers.
Ingredients
- 5 pounds unpeeled potatoes, cubed
- 6 large hard-cooked eggs, peeled and finely diced
- 1 ½ cups mayonnaise
- ½ cup barbeque sauce
- 1 small red onion, diced
- ½ teaspoon garlic powder
- salt and ground black pepper to taste
- ½ teaspoon ground paprika, or to taste (Optional)
Directions
Step 1
Place potatoes into a large pot and cover with water; bring to a boil over medium-high heat. Reduce the heat to medium-low, cover, and simmer until potatoes are just tender, 15 to 20 minutes.
Step 2
Drain potatoes; transfer to baking sheets and spread in a single layer. Refrigerate until cold, about 2 hours.
Step 3
Place cooled potatoes into a large bowl with eggs, mayonnaise, barbeque sauce, onion, garlic powder, salt, and pepper; mix until well combined. Sprinkle with paprika.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 12 | |
| Calories 398 | |
| % Daily Value * | |
| Total Fat25g | 31% |
| Saturated Fat4g | 21% |
| Cholesterol103mg | 34% |
| Sodium319mg | 14% |
| Total Carbohydrate39g | 14% |
| Dietary Fiber4g | 16% |
| Total Sugars5g | |
| Protein7g | |
| Vitamin C38mg | 190% |
| Calcium41mg | 3% |
| Iron2mg | 12% |
| Potassium869mg | 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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