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.
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.
Per Serving: 398 calories; protein 7.3g; carbohydrates 38.6g; fat 24.5g; cholesterol 103.4mg; sodium 319.4mg.