Barbeque Potato Salad Recipe

Place cubed potatoes into a large kettle and cover with water. Bring to a boil over medium-high heat then reduce heat to medium-low cover and simmer until the potatoes are just tender 15 to 20 minutes. Drain and spread the potatoes onto baking sheets in a single layer. Chill the potatoes in the refrigerator until cold about 2 hours.

Mix the cooled potatoes red onion egg mayonnaise barbeque sauce garlic powder salt and pepper in a large bowl. Sprinkle with paprika if desired.