This dish actually starts the day before for best results: the potato salad here is best after a night spent mellowing out the refrigerator. My preferred recipe there is: skin on red potatoes, half a white onion, four stalks finely chopped celery, good mayo like Duke’s plus some Dijon mayo. Salt and pepper and apple cider vinegar finish things off.
That lusciously creamy ‘salad’ is plated here with home made BBQ beans, sliced cucumbers in fresh lime juice plus MorningStar Farms Popcorn Chikn.
Hi, I’m Stuart, nice to meet you! I’m the founder, writer and wrangler at Gastronomic SLC – Utah’s biggest and oldest online food magazine; I’m also a former restaurant critic of more than five years, working for the Salt Lake Tribune. I’ve worked extensively with multiple local publications from Visit Salt Lake to Salt Lake Magazine, not least helped to consult on national TV shows.
I’m a multiple-award winning journalist and have covered the Utah dining scene for the better part of fifteen years. I’m largely fueled by a critical obsession with rice, alliteration and the use of big words I don’t understand. I started Shop Smart to catalogue my adventures in the grocery store and kitchen. Follow along on Instagram too!