Recipe by Verna
"This is a yummy twist to potato salad! It is even better the next day; we always make a full pot so there are plenty of leftovers."
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unpeeled potatoes, cubed
red onion, diced
hard-cooked eggs, peeled and finely diced
1 1/2 cups
salt and ground black pepper to taste
Yummmmy! I also like a little more veg in my potato salad - I add diced cucumber & some diced red or green bell pepper for color. And for a little heat, try a splash of Tabasco or some red pepper flakes. Make a BIG batch! You'll WANT more the next day... and the day after that...
I didn't think there was anything special about this. Just kind of average.
Different and delicious! I was concerned that the barbeque flavor would be overwhelming, but it wasn't. Just the right amount of barbeque flavor! I kept going back for seconds (and thirds)! I omitted the onion (personal preference). You may want to add some celery for crunch, but I think it's fine without it.
I was really surprised at how good this is! I usually prefer potato salad without onions, but I tried this both ways, and the onions really bring out the flavor. I used a milder, sweet onion, finely chopped. Thanks for a great recipe. I will be making this again and again!
This was a great potato salad. I am always up for making different version of potato salads and thought this with the bbq sauce sounded like a good one. I made half the recipe since this recipe is a big batch. For the paprika I used a little smoked and sweet paprika, along with adding in some italian seasonings, parsley, and chopped celery. It was pretty good but I still think it needs an extra little something to it. I could barely taste the bbq sauce in it. So next time I may add a little more along with some chopped bell pepper. I also think some bacon and maybe some shredded cheddar cheese would be good in it as well. Thanks for the great recipe! I will make again for sure!
This is an AWESOME potato salad! I scaled the recipe back, used green onion instead of red 'cause that's all I had and just did the mayo and bbq sauce to taste. I LOVED the sweetness that the bbq sauce added...not too much, but just enough to make it interesting and delicious. We really could not stop eating this. I think this would be great with some shredded cheddar added, but I'll expierement with that next time (not that it needs anything else, because it's wonderful as is). I used 'Sweet Baby Ray's Original' bbq sauce. This is a definate keeper and one that I will make often~YUM! Thanks for sharing. :)
I took this to a barbeque this weekend and it was a hit with everyone. I must say it was better the next day! I made it exactly as the recipe stated with the exception I added chopped celery and real bacon bits. A keeper.....
* Percent Daily Values are based on a 2,000 calorie diet.
Barbeque Potato Salad
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 221
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