Photo Credit Kenny Braun/The Salt Lick

Photo Credit Kenny Braun/The Salt Lick

In my travels, I have never been to a more rustic bar-b-que joint as The Salt Lick.

If you are in the mood for some of the no frills but gosh darn honest flavored food – this place is home.  The Austin location, well technically it’s in Driftwood – and it has expanded over they years and it still keeps the same feel, it’s cash only and you B.Y.O.B.  You are getting food and if you want to bring your favorite beverages bring your coolers.  I am serious.  It’s archaic and wonderful.

One of my favorite ways to go at the Salt Lick is the “Family Style Dinner” you get all-you-can-eat beef brisket, sausage, pork ribs, potato salad, cole slaw and beans all for $19.95 a head.  The food just keeps coming, and you just keep eating.

The potato salad has been an elusive secret for years.  Now, the Salt Lick has produced a cook book – so if you want to purchase it, head on over and purchase one foe $39.95 with a fixed $12 shipping costs (yes that’s real) – or you give this recipe a go.  It’s the closest that I have gotten to the original at the establishment. Trust me, you will put this recipe in your tool box for sure!

The Salt Lick Potato Salad
Serves 6
The World Famous Salt Lick's Potato Salad Recipe
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Prep Time
15 min
Cook Time
25 min
Prep Time
15 min
Cook Time
25 min
Ingredients
  1. 5 Large Baking Potatoes
  2. Kosher Salt and Cracked Black Pepper (To Taste)
  3. 1 teaspoon Celery Seed
  4. 1 Large Yellow Onion (Diced)
  5. 1/2 Cup Juice (From Dill Pickle Jar)
  6. 1/3 Cup BBQ Sauce
  7. 1/3 Cup Vinaigrette Salad Dressing
  8. 1 Cup Mayonnaise (or to taste)
Instructions
  1. The day before preparing this potato salad, scrub your potatoes and boil them in salted water. Cook until tender, but still slightly firm so they are not mushy. Place them into ice water to stop the cooking process.
  2. When the potatoes are cool, peel them and cut them into a 3/4" inch dice. Place them potatoes in a large mixing bowl.
  3. Season the potatoes with kosher salt, fresh cracked black pepper, and celery seed.
  4. Place the onion in pickle juice, and allow it to marinate overnight in the refrigerator. When serving, drain the pickle juice and add the onions to the potato salad mixture.
  5. The day of the event, add your barbecue sauce and salad dressing, toss to completely mix. Place the combined potato mixture back in the refrigerator for at least one full hour before serving, Just before service, add the mayonnaise and adjust seasoning.
Notes
  1. It is the marinated onions that make the difference.
Marinate Me Baby http://marinatemebaby.com/

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