About the Dish

8 ounces Baby Red Potatoes
3 tablespoons White Wine Vinegar
1 Onion
8 ounces Summer Squash
8 ounces Organic Prairie Ground Turkey
4 ounces Tomato
1/4 cup Barbecue Sauce
1 tablespoon Chili Spice
3 ounces Cucumber
1 packet Sour Cream
3 sprigs Dill
2 Buns
Per Serving
Calories 650
Total Fat 24 g
Saturated Fat 8 g
Trans Fat 0 g
Cholesterol 110 mg
Sodium 990 mg
Total Carbohydrates 85 g
Dietary Fiber 9 g
Sugar 27 g
Protein 34 g
Sheri Castle

Sheri Castle is an award-winning, professional food writer and culinary instructor. She is known for melding storytelling, humor, and culinary expertise, so she can tell a tale while making a memorable meal.

"I’ve been a cook and writer my whole life. I wrote my first original recipe and mailed it to a TV show when I was four years old. I was lucky enough to have been raised by one of those legendary Southern grandmothers who cooked with great skill and no recipes. Even when my cooking veered drastically away from Southern for a few years, she was always open to what I prepared and would taste anything." BOOKS: The Southern Living Community Cookbook: Celebrating Food and Fellowship in the American South; The New Southern Garden Cookbook: Recipes for Enjoying the Best from Homegrown Gardens, Farmers’ Markets, Roadside Stands and CSA Boxes, The University of North Carolina Press, 2011.; Sugar, Butter, Flour: The Waitress Pie Book; Le Creuset. PUBLICATIONS: Southern Living; Garden and Gun; Better Homes and Gardens; The New York Times; Eater; The Washington Post; The Atlanta Journal-Constitution; The Times Picayune; The Charlotte Observer; The Chicago Tribune; The Kitchn; NPR’s Kitchen Window; The Local Palate; Epicurious; Gravy (named 2014 Publication of the Year by James Beard Foundation); Taste of the South; Cornbread Nation; Bitter Southerner. AWARDS: 2011 American Institute of Wine and Food Foundation Scholarship for Recipe Writing presented in honor of Julia Child; 2012 International Association of Culinary Professionals (IACP) Burt Green Award for Instructional Writing with Recipes; 2012 Southern Independent Booksellers Association Cookbook of the Year; 2015 IACP Cookbook Award Finalist; New York Times Notable Cookbook; Washington Post Recommended Cookbook. For more information on Sheri Castle, visit shericastle.com

Cucumber Beer

It’s great when you can find a complementary flavor between food and beer. It really makes the task of pairing simpler. In this case, we have a strong cucumber element in the dish, so we’ll go with a cucumber flavored beer.

Wicked Weed Imperial Coolcumber, Asheville, North Carolina

Albarino - Rias Baixas, Spain

Cucumber and dill bring about a cooling influence, and a white wine with moderate alcohol will keep the pairing as cool as a cucumber. Albarino gives a zap of crisp citrus notes that make it very refreshing to drink with the potato salad. The ripeness of fruit works well with the tangy sweetness of the barbeque sauce as well.

Pazo Senorans Albarino, Rias Baixas, Spain


MISE EN PLACE • Quarter potatoes. • Peel and quarter onion. Thinly slice 1 quarter. Chop remaining 3 quarters. • Finely chop summer squash. • Dice tomato. • Thinly slice cucumber. • Pick and chop dill fronds. • Split buns.
• Place potatoes in a saucepan, and cover with water. Place over high heat. • When water boils, reduce heat to medium. Simmer until tender, about 8 minutes.
• While potatoes cook, in a medium bowl whisk together 2 tablespoons vinegar and 1/4 teaspoon kosher salt. • Drain potatoes. • Add to vinegar, and stir gently to coat. Let stand until cool, stirring occasionally.
Place a skillet over medium-high heat. Add 1 teaspoon cooking oil. When oil is hot, add chopped onion and squash. Cook, stirring often, until tender, about 5 minutes.
Add turkey. Cook, stirring and breaking up meat, until turkey is no longer pink, about 5 minutes.
Fold in tomato, barbecue sauce, chili powder and remaining 1 tablespoon vinegar. Simmer 5 minutes, stirring often.
While turkey simmers, add cucumber, sliced onion, sour cream and dill to potatoes. Toss well. Taste and adjust seasoning as desired with kosher salt.
• Toast buns as desired. • Taste turkey mixture, and adjust seasoning as desired. • Divide turkey between buns. • Serve with potato salad, and enjoy!