Barbeque Potato Salad

4.5
(34)
27 Reviews
3 Photos

This BBQ potato salad is even better the next day! We always cook a full pot of potatoes so there are plenty of leftovers.

Submitted by Verna
Updated on May 28, 2024
3
3
Prep Time:
30 mins
Cook Time:
20 mins
Additional Time:
2 hrs
Total Time:
2 hrs 50 mins
Servings:
12
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Ingredients

  • 5 pounds unpeeled potatoes, cubed

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

  • 1 ½ cups mayonnaise

  • 1 small red onion, diced

  • ½ cup barbeque sauce

  • ½ teaspoon garlic powder

  • salt and ground black pepper to taste

  • ½ teaspoon ground paprika, or to taste (Optional)

Directions

  1. Place potatoes in a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until just tender, 15 to 20 minutes.

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

  3. Place cooled potatoes in a large bowl with eggs, mayonnaise, onion, barbeque sauce, and garlic powder; season with salt and pepper. Mix until well combined. Sprinkle with paprika.

41 home cooks made it!

Nutrition Facts (per serving)

398 Calories
25g Fat
39g Carbs
7g Protein
Nutrition Facts
Servings Per Recipe 12
Calories 398
% Daily Value *
Total Fat 25g 31%
Saturated Fat 4g 21%
Cholesterol 103mg 34%
Sodium 319mg 14%
Total Carbohydrate 39g 14%
Dietary Fiber 4g 16%
Total Sugars 5g
Protein 7g 15%
Vitamin C 38mg 42%
Calcium 41mg 3%
Iron 2mg 12%
Potassium 869mg 18%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.