Ingredients for - Barbeque Potato Salad

1. Unpeeled potatoes, cubed 5 pounds
2. Hard-cooked eggs, peeled and finely diced 6 large
3. Mayonnaise 1 ½ cups
4. Barbeque sauce ½ cup
5. Red onion, diced 1 small
6. Garlic powder ½ teaspoon
7. Salt and ground black pepper to taste ½ teaspoon
8. Ground paprika, or to taste (Optional) ½ teaspoon

How to cook deliciously - Barbeque Potato Salad

1 . Stage

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.

2 . Stage

Drain potatoes; transfer to baking sheets and spread in a single layer. Refrigerate until cold, about 2 hours.

3 . Stage

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.