When it comes to nailing the perfect side for any barbecue, Aaron Franklin’s potato salad recipe truly shines. This salad balances creamy, tangy, and fresh herb flavors, making it a standout companion to smoked meats. Known from Franklin Barbecue in Austin and his Meat-Smoking Manifesto, it’s a go-to for anyone wanting to complement their grill game.
Aaron Franklin keeps it simple but effective by mixing Yukon Gold potatoes with a creamy blend of mayonnaise, sour cream, and buttermilk, then elevates the whole dish with fresh parsley, dill, and chives. The trick is cooking the potatoes to fork-tender perfection without overdoing it, letting the herbs and dressing do their magic.
This potato salad feels like a nostalgic backyard picnic but with a modern twist, thanks to Franklin’s expertise. It’s not just a side dish; it’s a conversation starter that pairs beautifully with slow-smoked brisket or ribs. If you like your BBQ with a side of creamy, herby goodness, this recipe deserves a spot on your table. 🥔🍴🌿
Ingredients List & Step-By-Step Instructions For Franklin BBQ Potato Salad Recipe
This potato salad brings a fresh, creamy twist to a classic side. It features Yukon Gold potatoes tossed with fresh herbs and a tangy blend of mayo, sour cream, and buttermilk for a light, garden-fresh flavor. The steps focus on cooking, cooling, and combining ingredients just right to get that perfect texture and taste.
Step 1
Start with 3 pounds of Yukon Gold potatoes, scrubbed and cut into ½-inch cubes—this size cooks evenly and holds together nicely. Boil them in a large pot of heavily salted water. Salt isn’t just for seasoning here; it helps flavor the potatoes from the inside out. Once the water boils, reduce heat slightly and simmer the potatoes undisturbed until fork-tender, about 10 to 12 minutes.
Drain the potatoes and spread them out on a paper towel-lined baking sheet to cool to room temperature. This step is key—hot potatoes will melt your dressing, turning it into a sad, runny mess. No fridge here, just let those taters breathe for 15 minutes or so. 🥔
Step 2
Now, the herb party: gently toss the cooled potatoes with ¼ cup finely chopped fresh flat-leaf parsley, 2 tablespoons chopped fresh dill, and 2 tablespoons thinly sliced fresh chives. These herbs brighten up the creamy base and give that classic backyard BBQ garden vibe.
After the herbs have mingled with the potatoes, it’s time for the creamy dressing. In a large bowl, mix 1 cup mayonnaise, 1 cup sour cream, ¼ cup whole buttermilk, and 1½ teaspoons kosher salt. Pour this over the potatoes and herbs and toss gently. Use the back of the spoon to squash some potatoes lightly—it adds creamy texture without turning everything into mash. 🍃🍴
Step 3
Once tossed, the potato salad is ready to serve immediately if you’re in a hurry. But if you want those flavors to really jam together, cover the bowl and chill it for up to 12 hours. This resting time lets the herbs, tangy buttermilk, and rich mayo blend perfectly, giving that signature Franklin BBQ tang.
Just remember to give it a gentle stir before serving. It pairs beautifully with smoked meats, ribs, or just a lazy summer afternoon cookout. And voilà—a simple, herbaceous potato salad that’ll have folks asking for seconds! 🥗😋
| Ingredient | Quantity |
|---|---|
| Yukon Gold potatoes, cubed | 3 lbs (about 9 cups) |
| Fresh flat-leaf parsley, finely chopped | ¼ cup |
| Fresh dill, finely chopped | 2 Tbsp |
| Fresh chives, thinly sliced | 2 Tbsp |
| Mayonnaise | 1 cup |
| Sour cream | 1 cup |
| Whole buttermilk | ¼ cup |
| Kosher salt | 1½ tsp |
Trained in classic French technique but raised on slow-cooked ribs and spicy rubs, she blends culinary skill with smoke and soul.
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