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Barbeque Potato Salad

Barbeque Potato Salad

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Verna

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.

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Original recipe yields 12 servings

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Nutrition

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  • Calories:
  • 398 kcal
  • 20%
  • Fat:
  • 24.5 g
  • 38%
  • Carbs:
  • 38.6g
  • 12%
  • Protein:
  • 7.3 g
  • 15%
  • Cholesterol:
  • 116 mg
  • 39%
  • Sodium:
  • 352 mg
  • 14%

Based on a 2,000 calorie diet

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.
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Reviews

t7winMom
9
7/27/2007

Yummmmy! I also like a little more veg in my potato salad - I add diced cucumber & some diced red or green bell pepper for color. And for a little heat, try a splash of Tabasco or some red pepper flakes. Make a BIG batch! You'll WANT more the next day... and the day after that...

KIMAR
8
7/29/2007

Different and delicious! I was concerned that the barbeque flavor would be overwhelming, but it wasn't. Just the right amount of barbeque flavor! I kept going back for seconds (and thirds)! I omitted the onion (personal preference). You may want to add some celery for crunch, but I think it's fine without it.

Cindy T.
6
9/2/2007

I was really surprised at how good this is! I usually prefer potato salad without onions, but I tried this both ways, and the onions really bring out the flavor. I used a milder, sweet onion, finely chopped. Thanks for a great recipe. I will be making this again and again!