Barbeque Potato Salad Good Recipes

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Barbeque Potato Salad

"This is a yummy twist to potato salad! It is even better the following day; we usually make a complete pot so there are lots of leftovers."

Ingredients :

five kilos unpeeled potatoes, cubed
1 small red onion, diced
6 difficult-cooked eggs, peeled and finely diced
1 half cups mayonnaise
half cup fish fry sauce
1/2 teaspoon garlic powder
salt and floor black pepper to flavor
1 teaspoon paprika (non-obligatory)

Instructions :

Prep : 25M	Cook : 12M	Ready in : 2H45M

Place cubed potatoes right into a large kettle and cover with water. Bring to a boil over medium-high heat, then lessen heat to medium-low, cover, and simmer until the potatoes are just smooth, 15 to 20 mins. Drain and unfold the potatoes onto baking sheets in a unmarried layer. Chill the potatoes in the refrigerator until cold, about 2 hours.
Mix the cooled potatoes, purple onion, egg, mayonnaise, barbecue sauce, garlic powder, salt, and pepper in a large bowl. Sprinkle with paprika if preferred.

Notes :

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