Barbeque Potato Salad
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.
INGRIDIENT
DIRECTION
Step: 1
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.
Step: 2
Mix the cooled potatoes, red onion, egg, mayonnaise, barbeque sauce, garlic powder, salt, and pepper in a large bowl. Sprinkle with paprika if desired.
NUTRITION FACT
Per Serving: 398 calories; protein 7.3g; carbohydrates 38.6g; fat 24.5g; cholesterol 103.4mg; sodium 319.4mg.
Product salad is morely of the easiest salads to make . It is high in body delight and water content . As fruits contain natural sweetness , you can have them for eat in mornings . The sugar in it will give you enough energy for the 24 hours and deal with your sweet cravings too.
Salads is sometimes get a not good for being unsatisfying (if they’re feather like and mean) or unhealthy (if they’re not lean and mean). The core of middle ground is less talked about , but it’s exactly where you’ll find the good vegetable fruit that may fuel weight loss.
