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Tuesday, October 6, 2015

barbeque potato salad

Ingredients

  • Servings: 12
  • 5 pounds unpeeled potatoes, cubed
  • 1 small red onion, diced
  • 6 hard-cooked eggs, peeled and finely diced
  • 1 1/2 cups mayonnaise
  • 1/2 cup barbeque sauce
  • 1/2 teaspoon garlic powder
  • salt and ground black pepper to taste
  • 1 teaspoon paprika (optional)

Recipe

    Preparation Time: 25 mins Cook Time: 20 mins Ready Time: 2 hrs 45 mins

  • 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 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.

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