Adapted from Taste of Home
Nutrition per serving
Source: USDA FoodData Central when available.Based on the ingredients saved for this recipe.Per-serving numbers are divided across 1 serving.10 ingredient lines were used.Nutrition is not 100% exact; brands, sizes, and preparation change the real values.Per serving, based on the saved recipe nutrition.
Ingredients
- 5 medium potatoes, peeled and cubed
- 6 hard-boiled large eggs, chopped
- 1/2 cup thinly sliced green onions
- 1/4 cup chopped celery
- 1/4 cup chopped sweet pickles
- 3/4 cup mayonnaise
- 1/4 cup barbecue sauce
- 1 teaspoon prepared mustard
- 1/2 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, celery 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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