Barbeque Potato Salad21 Reviews
- Prep: 25 min
- Cook: 20 min
- Ready In: 2 hr 45 min
“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.” - by Verna
Original recipe yields 12 servings
- 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.
- Mix the cooled potatoes, red onion, egg, mayonnaise, barbeque sauce, garlic powder, salt, and pepper in a large bowl. Sprinkle with paprika if desired.
Amount Per Serving (12 total)
- 398 cal
- 24.5 g
- 38.6 g
Based on a 2,000 calorie diet
Reviews (21)Rate This Recipe
"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 flak..." See morees. Make a BIG batch! You'll WANT more the next day... and the day after that..."
"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 omitte..." See mored the onion (personal preference). You may want to add some celery for crunch, but I think it's fine without it."
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