 |
Prep Time: 25 Minutes Cook Time: 20 Minutes |
Ready In: 45 Minutes Servings: 12 |
|
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 1/2 cups mayonnaise |
1/2 cup barbeque sauce |
1/2 teaspoon garlic powder |
salt and ground black pepper to taste |
1 teaspoon paprika (optional) |
Directions:
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.
|
|