This is the traditional potato salad that goes with a fish fry. So, you actually get to choose how your potato is prepared in an actual supper club. Most offer baked potato, french fries, or potato salad. But for the sake of ease, we’re all having potato salad, which is my favorite potato choice with a fish fry. Here is the potato salad recipe for a fantastic fish fry.
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Potato Salad
Ingredients
- 2 Russet potatoes
- 1/4 cup Yellow onion
- 1/2 cup Celery
- 1/2 cup Mayonnaise
- 1 tbsp White vinegar
- 1 tbsp Yellow mustard
- 1/2 tsp Sea salt
- 1/2 tsp Freshly ground black pepper
Instructions
- Begin by boiling the potatoes for 20-25 minutes. The potatoes are done when you can stick a fork into it without resistance.
- Drain water and fill pot with cold water to cool off the potatoes.
- While the potatoes are cooling, chop onions and celery and toss into a medium mixing bowl.
- Add mayonnaise, mustard, and vinegar to the vegetables.
- Once the potatoes are cool, peel the skin and dice into small chunks, about 1/2-inch pieces.
- Toss the potatoes in with the rest of the ingredients and gently mix to coat the potatoes.
- Refrigerate for 1 hour before serving. Store in the refrigerator for up to 4 days.
