About the Dish

3/4 teaspoon PeachDish Salt
12 ounces Potatoes
2 cloves Garlic
8 ounces Chicken Breast
3 packets Duke's Mayonnaise
2 packets Gulden's Spicy Brown Mustard
1 teaspoon Joes Seasoning Blend
1 packet Crystal Hot Sauce
2 packets Turbinado Sugar
2 tablespoons White Wine Vinegar
4 sprigs Parsley
1/2 Red Onion
1 pat Butter
2 Whole Grain Buns
Per Serving
Calories 720
Total Fat 34 g
Saturated Fat 7 g
Trans Fat 0 g
Cholesterol 95 mg
Sodium 1090 mg
Total Carbohydrates 67 g
Dietary Fiber 8 g
Sugar 11 g
Protein 33 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


A classic Alabama barbecue sauce needs an Alabama beer. If you’ve never had Alabama White Sauce, you need to realize there is a sweetness to it. Alongside the sweet-and-sour potato salad, I can think of no better combination than Straight to Ale’s He Ain't Hefe Hefeweizen. This beer is brewed traditionally with Weihenstephaner yeast by Huntsville rocket scientists to produce a sweet wheat beer with notes of banana and bubble gum to pair with the sweetness in this dish.

Pinot Gris, Willamette Valley, Oregon

Pinot Gris from Oregon is richly textured and ripe with notes of apricots and melon. These notes make the white barbecue notes seem more mellow, and take away the bite. These wines also do well with lighter meats like pork.


Place a saucepan over high heat. Fill halfway with about 6 cups water. Add 1/4 teaspoon PeachDish Salt. This is your potato cooking water.
MISE EN PLACE • Peel potato. Quarter lengthwise. Cut crosswise into 1/2-inch pieces. • Peel and crush garlic. • Peel and halve onion. Dice 1/4 cup (save remaining onion for another use). • Split buns. • Pick and chop parsley leaves.
• When water boils, add potato and garlic. • Simmer until potato is fork-tender, 12-15 minutes. • Drain potato and garlic.
While potato cooks, season chicken on all sides with a total 1/4 teaspoon PeachDish Salt.
• In a medium bowl, combine mayonnaise, mustard and Fancy Joes seasoning. • Stir in hot sauce to taste.
• In a large bowl, smash cooked garlic. • Whisk in sugar, vinegar, 1 tablespoon olive oil, 1/4 teaspoon PeachDish Salt and 1/4 teaspoon pepper. • Fold in potato, onion and parsley.
• Place a skillet over medium-high heat. Add 1 teaspoon olive oil. When oil is hot, add chicken. Cook without disturbing until browned on bottom, 3-4 minutes. • Flip, and cook until opaque throughout, 2-3 minutes. • Transfer chicken to a plate.
• Add butter to skillet. • Add buns, cut-side down. Move them around the skillet to absorb butter and chicken fond. Toast until golden-brown, about 2 minutes.
• Shred chicken. • Toss in barbecue sauce.
• Spoon chicken onto buns. • Serve sandwiches with potato salad, and enjoy!