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–+ servings
potato salad

Potato Salad

a delightful potato salad that is the ideal companion for a fish fry, enjoy the traditional flavors.

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Prep Time 10 minutes
Cook Time 25 minutes
Course Side Dish
Cuisine American
Servings 4 servings
Calories 357 kcal

Equipment

Ingredients
 

  • 2 Russet potatoes
  • 1/4 cup Yellow onion, diced
  • 1/2 cup Celery, diced
  • 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 the onions and celery and toss into a medium mixing bowl.
  • Add the 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.

Nutrition

Serving: 1cupCalories: 357kcal
Keyword fish fry
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