Franklin BBQ potato salad is a classic creamy and rich salad made with fresh ingredients and sprinkled with herbs. Mayonnaise is added to the salad, which is responsible for making the salad creamy. Dill, bread, and butter are added for flavorful bites; you don’t have to add artificial flavors to your salad.
Franklin BBQ Salad, made with the Franklin recipe, is the sweet dish of all the cuisines, and everyone loves this healthy vegetable salad. Only a few seasonings are added to the salad, which is too spicy. Just be essential with your recipe and serve it.
INGREDIENTS
- Salt to taste
- Black pepper to taste
- 15 grams of fresh dill chopped
- 2 lb fingerling potatoes
- 175-gram mayonnaise
- 1 1/4 cups chopped bread and butter
- 1/3 cup yellow mustard
- 1 cup mustard beans
Method to make the Franklin BBQ Potato Salad
Take a large size pot and put potatoes in it. Fill the pot with water. Add some salt to the water.
Boil the water-dipped potatoes for half an hour until tenderized and softened.
Drain the excess water and let the potatoes air cool until cool enough to handle. Put the potatoes in a separate bow or dish after peeling.
Then add mayo in a blender and blend to make soft peaks.
Then add this dressing to the potato bowl and mash the potatoes using a fork.
You must add the bread and butter and the dill and mustard to the potatoes at this point.
Mix well.
Sprinkle some dill at the top before serving.
FAQs?
Why do we blend the ingredients in the food processor?
Combining the ingredients in the food processor will make a smooth dressing that can be easily mixed in the mashed potatoes. This will make the salad more yummy and easy to melt in your mouth.
For how long should we let the salad settle before serving?
You must let the salad settle in the refrigerator for an hour, and if this is not possible, then keep it for half an hour at least. Once the salad is settled serve it chilled and have fun.
Franklin BBQ Potato Salad Recipe
Ingredients
- Salt to taste
- Black pepper to taste
- 15 grams of fresh dill chopped
- 2 lb fingerling potatoes
- 175- gram mayonnaise
- 1 1/4 cups chopped bread and butter
- 1/3 cup yellow mustard
- 1 cup mustard beans
Instructions
- Take a large size pot and put potatoes in it. Fill the pot with water. Add some salt to the water.
- Boil the water-dipped potatoes for half an hour until tenderized and softened.
- Drain the excess water and let the potatoes air cool until cool enough to handle. Put the potatoes in a separate bow or dish after peeling.
- Then add mayo in a blender and blend to make soft peaks.
- Then add this dressing to the potato bowl and mash the potatoes using a fork.
- You must add the bread and butter and the dill and mustard to the potatoes at this point.
- Mix well.
- Sprinkle some dill at the top before serving.
