Ingredients
Scale
- 5 pounds unpeeled potatoes (cubed)
- 6 large hard-cooked eggs (peeled and diced)
- 1½ cups mayonnaise
- 1 small red onion (finely diced)
- ½ cup barbecue sauce
- ½ teaspoon garlic powder
- Salt and ground black pepper (to taste)
- ½ teaspoon ground paprika (optional, for garnish)
Instructions
Boil the Potatoes
- Place potatoes in a large pot, cover with salted water, and bring to a boil. Reduce to medium-low and simmer for 15–20 minutes until just fork-tender.
Chill the Potatoes
- Drain and transfer potatoes to baking sheets. Spread them in a single layer and refrigerate for 2 hours until fully chilled.
Mix the Salad
- In a large mixing bowl, combine the cooled potatoes, chopped eggs, mayo, BBQ sauce, red onion, and garlic powder. Season with salt and pepper.
Final Touch
- Mix gently until everything is evenly coated. Sprinkle paprika on top if desired. Chill for another 30 minutes before serving for best flavor.
Notes
| Nutrient | Amount |
|---|---|
| Calories | 350 kcal |
| Total Fat | 21g |
| Saturated Fat | 3g |
| Cholesterol | 98mg |
| Sodium | 390mg |
| Carbohydrates | 31g |
| Fiber | 3g |
| Sugars | 4g |
| Protein | 7g |
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Cuisine: American, Southern American