Asian BBQ Potato Salad

• 2 lbs. of red potatoes cut into chunks- cooked
• ½ white or red onion
• 1 tsp. kosher salt
• ½ tsp. black pepper
• 4 stalks celery diced
• 3 tsp. dill pickle relish
• 3 hard boiled eggs diced
• 1 cup Kim’s Gourmet Asian BBQ Sauce mixed with one cup of Ranch

Toss all ingredients and refrigerate for 1 hour.