Gretchen’s table: Pickles star in a creamy, crunchy potato salad with a Nashville kick

By Gretchen McKay, Pittsburgh Post-Gazette

Nashville is renowned for its music scene. Known as the country music capital of the world, it’s home to the Grand Ole Opry.

But we also love the Tennessee city’s eponymous sweet and spicy fried chicken sandwich, which is said to have originated in the 1930s at Prince’s Hot Chicken Shack.

Brined in pickled juice, slathered in a paste-like sauce made with cayenne, garlic and brown sugar, and served with pickles on white bread, it’s juicy, crunchy and fiery hot all at the same time.

This potato salad recipe is also worthy of the Nashville name.

It combines one of summer’s favorite side dishes, a mayonnaise-based potato salad, with the sharp kick of mustard and the bright, acidic burst of pickle juice and vinegar. It also includes fresh dill and the crunch of freshly chopped celery.

But the real kicker is the spicy Nashville Hot seasoning that is tossed in the sauce and, if you’re not afraid of the extra heat, also gets sprinkled on top of the salad before serving.

The original recipe calls for red-skinned potatoes cut into bite-sized pieces, but I used a 3-pound bag of baby Yukon potatoes I got on sale for $1 (score!). With regards to mayo, forgo Hellmann’s and reach instead for a jar of Duke’s, a Southern staple and cult favorite that’s a little tangier than its competitor because it’s made with apple cider vinegar instead of white vinegar.

The salad should be refrigerated for at least two hours before serving to allow the flavors to mingle and the potatoes to absorb the dressing. For an extra punch of flavor and/or texture, you could sprinkle a little chopped cooked bacon on top, add a handful of diced ham or stir in some shredded Colby-Jack or sharp cheddar cheese.

However you serve it, it’s perfect for your next family barbecue or late-night nosh.

Nashville Hot Pickle Potato Salad

PG tested

For seasoning

4-8 tablespoons cayenne pepper powder, depending on heat

1/2 cup brown sugar

2 tablespoons paprika

1 tablespoon kosher salt

1 tablespoon celery salt

1 1/2 tablespoons chipotle powder

2 teaspoons granulated garlic

2 teaspoons black pepper

For salad

3 pounds red-skinned potatoes

1 cup small dill pickles, diced or chopped

1 1/2 cups diced celery

4 hard-boiled eggs, cooled and chopped

For dressing

1 1/4 cup mayonnaise

1/4 cup pickle juice

1 tablespoon white vinegar

1 tablespoon Dijon mustard

2 tablespoons Nashville hot seasoning

1 minced shallot, about 1/4 cup

4 tablespoons fresh dill, chopped

Prepare seasoning: Mix the ingredients together. Make sure to remove any clumps in the brown sugar, then store in an airtight container. (This dry rub recipe will stay at its freshest for about a month.)

Prepare the potatoes. Slice the red potatoes into bite-sized pieces. Place in a large pot and fill with enough cold water to cover the potatoes, plus an inch. Season with a tablespoon of salt and bring the water to a boil. Boil until tender, about 10-15 minutes. Drain the potatoes and allow them to cool completely.

Make the dressing. Whisk the mayo, pickle juice, vinegar, Dijon and seasoning together. Fold in shallots and dill. Taste and adjust for additional seasoning if needed.

Fold in ingredients. Carefully stir in the cooled potatoes, pickles, celery, and eggs. Mix to coat everything evenly. Taste and adjust. Garnish the top of the potato salad with additional Nashville Hot seasoning.

Refrigerate at least two hours before serving

— adapted from chilesandsmoke.com

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