Cold boiled potatoes and chopped eggs tossed in a mayonnaise dressing sharpened with barbecue sauce, mustard and sweet pickles, then finished with crushed barbecue potato chips for crunch. Chill the salad ahead, but add the chips right before serving so they stay crisp. A good side for cookouts and potlucks.
Adapted from Taste of Home
Estimated nutrition
Per serving
Based on 8 servings
- Calories
- 318 kcal
- Protein
- 7 g
- Carbs
- 30 g
- Fat
- 19 g
- Fiber
- 3 g
Actual values can vary with brands, amounts, and preparation.
Ingredients
Loading serving controls…- 5 medium potatoes, peeled and cubed
- 6 hard-boiled large eggs, chopped
- 0.5 cup thinly sliced green onions
- 0.3 cup chopped celery
- 0.3 cup chopped sweet pickles
- 0.8 cup mayonnaise
- 0.3 cup barbecue sauce
- 1 teaspoon prepared mustard
- 0.5 teaspoon salt
- 2 cups lightly crushed barbecue potato chips
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Instructions
- 1
Place the potatoes in a large saucepan and add enough water to cover them. Bring the water to a boil, then reduce the heat. Cook the potatoes, uncovered, until they're tender, about 10 to 15 minutes. Drain the water, place the potatoes in a large serving bowl, and refrigerate them until they're cold.
- 2
Add the hard-boiled eggs, onions, celery and pickles, and toss them well. Stir in the mayonnaise, barbecue sauce, mustard and salt. Mix the salad well.
- 3
Refrigerate the potato salad until it's cold, at least one hour. Stir in the barbecue chips just before serving the salad.
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