Barbeque Potato Salad

Name: Barbeque Potato Salad
Total time: 170
Yield: 12
Ingredients: 5 pounds unpeeled potatoes, cubed; 6 large hard-cooked eggs, peeled and finely diced; 1.5 cups mayonnaise; 0.5 cup barbeque sauce; 1 small red onion, diced; 0.5 teaspoon garlic powder; salt and ground black pepper to taste; 0.5 teaspoon ground paprika, or to taste

Recipe by Verna from allrecipes.com

Lunch 3 Hr. 50 Mins.

Ingredients

12 servings

•

5 pounds unpeeled potatoes, cubed
•

6 large hard-cooked eggs, peeled and finely diced
•

1.5 cups mayonnaise
•

0.5 cup barbeque sauce

•

1 small red onion, diced
•

0.5 teaspoon garlic powder
•

salt and ground black pepper to taste
•

0.5 teaspoon ground paprika, or to taste

Instructions

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