Ingredients
Scale
- 2 lbs small red potatoes, cut into 1/2 inch cubes
- 4 hard boiled eggs, chopped
- 1/2 cup mayonnaise
- 2 tbsp Dijon mustard
- 3 tbsp BBQ sauce
- 2 tbsp red wine vinegar
- 1 small red onion, finely diced
- 2 celery stalks, diced
- 3 tbsp chopped fresh parsley
- 2 tbsp chopped fresh cilantro
- 1 tsp smoked paprika
- 1 tsp garlic powder
- Salt and pepper to taste
Instructions
- Boil the cubed red potatoes until fork tender, about 10 minutes. Drain and let cool slightly.
- In a large bowl, stir together the mayonnaise, mustard, BBQ sauce, red wine vinegar and spices until blended.
- Add the potatoes, eggs, onion, celery, parsley and cilantro. Toss gently to coat with the dressing.
- Season to taste with salt and pepper. Refrigerate for at least 30 minutes before serving to allow flavors to blend.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
