Salade de pommes de terre aux chips barbecue

Ingrédients

• 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

Préparation

1. 1

   Boil the potatoes: 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. 2

   Combine the remaining salad ingredients: 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. 3

   Chill the potato salad: Refrigerate the potato salad until it's cold, at least one hour. Stir in the barbecue chips just before serving the salad.