Franklin Barbecue's Famous Salt Lick Potato Salad Recipe and History

The Famous Salt Lick Potato Salad of Franklin Barbecue

Franklin Barbecue in Austin, Texas has become world famous for its incredible brisket, pork ribs, and sausage. But alongside the phenomenal smoked meats sits a humble side dish that deserves just as much applause - the Salt Lick potato salad.

While the tender brisket and fall-off-the-bone ribs may steal the spotlight, the creamy, tangy potato salad holds its own against the all-star barbecue lineup. It's the perfect complement to Franklin's intensely smoky meats and balanced seasoning.

The History of Salt Lick Potato Salad

The original Salt Lick restaurant and barbecue pit opened in Driftwood, Texas in 1967. Their recipe for old-fashioned potato salad quickly became a signature side dish. When Aaron Franklin launched his Austin trailer in 2009, he decided to pay homage to the legendary Salt Lick by putting his own spin on their potato salad recipe.

Franklin swapped out white vinegar for a combination of apple cider and champagne vinegars. He nixed the relish and added just a touch of whole grain mustard for depth of flavor. And he chopped the eggs and pickles a little finer than the original to make the texture more cohesive. The result is a cool, creamy potato salad with a balanced sweet and tangy dressing.

Why Franklin's Version is So Addictive

What makes Franklin Barbecue's potato salad so crave-worthy? Several key factors set it apart from typical barbecue joint potato salads:

• The potato chunks are perfectly tender without being mushy.
• The dressing has a rich, eggy flavor from boiled eggs and just the right amount of mustard and vinegar tang.
• Chopped dill pickles and onions provide a nice crunch.
• A touch of celery seeds adds subtle lovage flavor.
• The mayo-based dressing lightly coats the potatoes without drowning them.

Franklin prepares the potato salad in small batches to ensure freshness. The potatoes are cooked until just fork-tender then immediately chilled before mixing with dressing. This prevents the potatoes from getting waterlogged or overcooked.

How to Make Copycat Franklin Barbecue Potato Salad

Recreating the magic of Franklin's potato salad at home is totally doable. The ingredients are simple and affordable. With a little prep work, you can come extremely close to the Franklin original. Here's a look at what you'll need:

Ingredients

• 3 lbs yellow potatoes, peeled and cut into 3/4" chunks
• 6 hard boiled eggs, chopped
• 1/2 cup chopped dill pickles
• 1/4 cup minced white onion
• 1/4 cup apple cider vinegar
• 2 Tbsp champagne vinegar
• 1/4 cup mayonnaise
• 2 Tbsp whole grain mustard
• 1 tsp celery seeds
• 1 Tbsp white sugar
• 1 tsp black pepper
• 1 tsp salt

Instructions

1. Boil potatoes until just fork-tender, about 10 minutes. Drain and let cool completely.
2. Meanwhile, hard boil and chop eggs. Drain and set aside.
3. In a large bowl, mix together vinegars, mayo, mustard, celery seeds, sugar, pepper and salt.
4. Add cooled potatoes, eggs, pickles and onion to bowl. Fold gently to combine.
5. Refrigerate for at least 1 hour before serving to allow flavors to meld.

For best results, make the potato salad the day before you plan to serve it. This allows the flavors to fully develop. The vinegar dressing will soak into the potatoes, giving you the quintessential "potato salad taste."

Enjoy Salt Lick Potato Salad All Summer Long

Part of what makes Franklin Barbecue potato salad so exceptional is that you get to enjoy it alongside the incredible brisket, ribs, and sausage. But it also holds up deliciously on its own at potlucks, cookouts, and summertime meals. Keep a batch in the fridge during peak grilling season to complete burgers, ribs, chicken, and more.

The tangy, creamy potato salad is also a fantastic foundation for creative variations. Fold in crumbled bacon, thinly sliced jalapeños, shredded cheddar, or fresh herbs to put your own spin on the traditional Texas side dish. However you choose to enjoy it, Salt Lick potato salad will be your new go-to summer side!

FAQs

Why is Franklin Barbecue's potato salad called "Salt Lick"?

It's named after the original Salt Lick barbecue restaurant in Driftwood, TX. Franklin based his recipe off of their tangy, mayo-based potato salad.

Do you need to use yellow potatoes?

Russet or red potatoes can be substituted. The key is chopping them into a uniform 3/4" dice so they cook evenly.

Can I prepare the potato salad ahead of time?

Yes, make the salad 1-2 days in advance and store refrigerated. The flavors will continue to develop and meld.

What's the best way to hard boil eggs?

Place eggs in a pot, cover with 1 inch of water. Bring to a boil then remove from heat. Let sit 12 minutes before shocking in an ice bath.

Can I use miracle whip instead of mayo?

It's best to stick with regular mayonnaise like Franklin uses to get the proper flavor and texture.