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 Related Articles Discover of Colorado s loftiest rooftop bars Recipe Sausage and broccoli rabe sub riffs on Philly classic Five Quick Kid-Friendly Vegetarian Dinners This Super Summery Dinner Party Is Meant for Luxuriating A Gluten-Free Chocolate Chip Cookie for the Ages But we also love the Tennessee city s eponymous sweet and spicy fried chicken sandwich which is commented to have originated in the s 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 -pound bag of baby Yukon potatoes I got on sale for sum 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 particular 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 Nashville Hot Pickle Potato salad gets a kick from a spicy Nashville hot seasoning dill pickles and crunchy celery Gretchen McKay Pittsburgh Post-Gazette TNS PG tested For seasoning - tablespoons cayenne pepper powder depending on heat cup brown sugar tablespoons paprika tablespoon kosher salt tablespoon celery salt tablespoons chipotle powder teaspoons granulated garlic teaspoons black pepper For salad pounds red-skinned potatoes cup small dill pickles diced or chopped cups diced celery hard-boiled eggs cooled and chopped For dressing cup mayonnaise cup pickle juice tablespoon white vinegar tablespoon Dijon mustard tablespoons Nashville hot seasoning minced shallot about cup 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 - minutes Drain the potatoes and allow them to cool entirely 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 Rigorously 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 PG Publishing Co Visit at post-gazette com Distributed by Tribune Content Agency LLC