Barbeque Potato Salad

This is a yummy outlook to potato salad! It is even better the adjacent day; we always make a full pot so there are profusion of leftovers.

The ingredient of Barbeque Potato Salad

1. 5 pounds unpeeled potatoes, cubed
2. 1 small red onion, diced
3. 6 hard-cooked eggs, peeled and finely diced
4. 1u2009u00bd cups mayonnaise
5. u00bd cup barbeque sauce
6. u00bd teaspoon garlic powder
7. salt and ring black pepper to taste
8. 1 teaspoon paprika

The instruction how to make Barbeque Potato Salad

1. Place cubed potatoes into a large kettle and cover gone water. Bring to a boil exceeding medium-high heat, subsequently next cut heat to medium-low, cover, and simmer until the potatoes are just tender, 15 to 20 minutes. Drain and move on the potatoes onto baking sheets in a single layer. Chill the potatoes in the refrigerator until cold, approximately 2 hours.
2. blend the cooled potatoes, red onion, egg, mayonnaise, barbeque sauce, garlic powder, salt, and pepper in a large bowl. Sprinkle later paprika if desired.

Nutritions of Barbeque Potato Salad

calories: 397.8 calories
carbohydrateContent: 38.6 g
cholesterolContent: 103.4 mg
fatContent: 24.5 g
fiberContent: 4.4 g
proteinContent: 7.3 g
saturatedFatContent: 4.1 g
servingSize:
sodiumContent: 319.4 mg
sugarContent: 5 g
transFatContent:
unsaturatedFatContent: