Name: Barbeque Potato Salad
Prep time: 30 min
Cook time: 30 min
Yield: 12
Ingredients: Unpeeled potatoes, cubed - 5 pounds; Hard-cooked eggs, peeled and finely diced - 6 large; Mayonnaise - 1 ½ cups; Barbeque sauce - ½ cup; Red onion, diced - 1 small; Garlic powder - ½ teaspoon; Salt and ground black pepper to taste - ½ teaspoon; Ground paprika, or to taste (Optional) - ½ teaspoon

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.