Nina’s Creamy Potato Salad & Grilled Fish Sandwich

A plate of Nina's Creamy Potato Salad and a Fish Sandwich

An easy summer meal! This one’s so easy.

Just choose the fish you like, throw it on the grill or any hot plate with some Cajun seasoning, then place it in a bun you enjoy. I like to use SoLa Cajun Seasoning. Just add some potato salad and you’re done. How do you make the potato salad? Look down below for my recipe!


Ingredients for Nina’s Creamy Potato Salad:
4 cups of cooked potatoes
2 cups of eggs
1 1/2 cups of Blue Plate Mayonnaise
1 tablespoon garlic powder
1 tablespoon Zatarain’s Creole Seasoning
Nina's Tip
Nina’s Tip #1: Use a fresh jar of Blue Plate Mayonnaise (never refrigerated). This will allow you to keep your salad out for hours without fear of spoiling.


Boil potatoes for 45 minutes or until you can stick a fork through the middle. Drain. While the potatoes are warm, remove the skin and break into small pieces. I use a fork to do this. If you do this while the potatoes and eggs are warm you will get a creamier potato salad. Mash the eggs with a fork. Blend all ingredients. Top with a little Zatarain’s Creole Seasoning.

Nina's Tip
Nina’s Tip #2:  After boiling eggs for 10 minutes, place in ice water. This will make the egg easier to peal.

A plate of Nina's Creamy Potato Salad and a Fish Sandwich ready to eat