• Cooking Time: 20
  • Servings: 12
  • Preparation Time: 25


"This potato salad has hard-boiled eggs, barbeque sauce and mayonnaise along with red onion and garlic powder for a delicious variation on an American classic."


  • 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)


  • 1. 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.
  • 2. Mix the cooled potatoes, red onion, egg, mayonnaise, barbeque sauce, garlic powder, salt, and pepper in a large bowl. Sprinkle with paprika if desired.
  • Prep Time: 25 Minutes
  • Cook Time: 20 Minutes
  • Ready In: 2 Hours 45 Minutes
  • Yields: 12 servings

Categories: Potato  Potato  Salad  Side Dish 
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