Go Back
Salt Lick Potato Salad Recipe

Salt Lick Potato Salad Recipe

Recipes Walay
When it comes to legendary barbecue side dishes, the Salt Lick potato salad recipe holds a special place in the hearts of food lovers, especially in Texas. 
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Course Side Dish
Cuisine American, Southern
Servings 6
Calories 280 kcal

Equipment

  • Large pot (for boiling potatoes)
  • Colander
  • Large mixing bowl
  • Small whisk or fork (for dressing)
  • Sharp knife
  • Cutting board
  • Measuring cups and spoons
  • Rubber spatula or wooden spoon

Ingredients
  

  • 3 pounds Yukon Gold potatoes peeled and cut into chunks
  • 1 cup mayonnaise Duke’s preferred for flavor
  • 2 tablespoons yellow mustard
  • 1/4 cup dill pickle juice
  • 1/2 cup finely chopped dill pickles
  • 1/2 cup finely chopped celery
  • 1/2 cup finely chopped white onion
  • Salt and pepper to taste
  • 2 teaspoons sugar optional, to balance flavors
  • 2 hard-boiled eggs chopped (optional)
  • Fresh parsley for garnish optional

Instructions
 

  • Boil the Potatoes: Place the peeled and chunked Yukon Gold potatoes in a large pot of salted water. Bring to a boil and cook for 10-12 minutes or until fork-tender but not mushy. Drain and let them cool completely.
  • Prepare the Dressing: In a small bowl, whisk together the mayonnaise, yellow mustard, dill pickle juice, and sugar (if using). Adjust seasoning with salt and pepper to taste.
  • Combine the Ingredients: In a large mixing bowl, add the cooled potatoes, chopped pickles, celery, and onions. Gently fold in the dressing using a spatula until everything is well coated.
  • Add the Extras: Fold in the chopped hard-boiled eggs if using. Mix gently to avoid breaking up the potatoes too much.
  • Chill Before Serving: Cover the bowl and refrigerate for at least 2 hours before serving. This allows the flavors in your Salt Lick potato salad recipe to meld beautifully.
  • Garnish and Serve: Garnish with fresh parsley before serving, and enjoy!

Notes

  • Use Yukon Gold Potatoes – They hold their shape better and have a naturally buttery flavor that enhances the overall dish.
  • Don’t Overcook the Potatoes – Aim for fork-tender. Overcooking leads to a mushy texture.
  • Cool the Potatoes Completely – Mixing while warm can break them apart and make the salad too creamy.
  • Let It Sit – For the best taste, refrigerate the salad for a few hours or overnight to allow flavors to develop.
  • Taste Before Serving – Adjust salt, pepper, and pickle juice right before serving for maximum flavor.
Keyword Salt Lick Potato Salad Recipe