Mama Iuliucci's Potato Salad

Indulge in the nostalgic, homestyle flavors of *Mama Iuliucci’s Potato Salad*, a creamy and irresistible side dish perfect for picnics, barbecues, or family gatherings. Made with tender Russet potatoes, hard-boiled eggs, crunchy celery, and red onion, this classic potato salad is elevated by a tangy dressing of mayonnaise, Dijon mustard, white vinegar, and a hint of sugar for balance. Garnished with optional paprika and fresh parsley, it’s as visually appealing as it is delicious. Best served chilled after a few hours in the fridge to let the flavors meld, this crowd-pleaser is easy to prepare and a must-have addition to your summer menu.

Nutriscore Rating: 73/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 8

Ingredients

• 3 pounds Russet potatoes
• 4 Large eggs
• 3 Celery stalks
• 1 Small red onion
• 1 cup Mayonnaise
• 2 tablespoons Dijon mustard
• 1 tablespoon White vinegar
• 1 teaspoon Granulated sugar
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 1 teaspoon Paprika (optional, for garnish)
• 2 tablespoons Fresh parsley (optional, for garnish)

Directions

Step 1

Peel the potatoes and cut them into evenly sized chunks, roughly 1-2 inches in size.

Step 2

Place the potato chunks into a large pot and cover them with cold, salted water. Bring the water to a boil over medium-high heat, then reduce the heat to a simmer and cook for 12-15 minutes, or until the potatoes are tender and easily pierced with a fork. Do not overcook.

Step 3

While the potatoes are cooking, place the eggs in a separate small pot and cover them with cold water. Bring the water to a boil, then reduce the heat to low and let simmer for 10 minutes. Immediately transfer the eggs to an ice bath to cool, then peel and chop them into small pieces.

Step 4

Once the potatoes are cooked, drain them and let them cool slightly in a colander.

Step 5

Finely chop the celery and red onion. Set aside.

Step 6

In a large mixing bowl, whisk together the mayonnaise, Dijon mustard, white vinegar, granulated sugar, salt, and black pepper to create the dressing.

Step 7

Add the slightly cooled potatoes, chopped eggs, celery, and red onion to the bowl with the dressing. Gently fold the ingredients together until everything is evenly coated.

Step 8

Taste the salad and adjust the seasoning if necessary, adding more salt or pepper as desired.

Step 9

Transfer the potato salad to a serving bowl, then garnish with paprika and chopped fresh parsley if using.

Step 10

Cover and chill the salad in the refrigerator for at least 2 hours before serving to allow the flavors to meld. Serve cold and enjoy!

Nutrition Facts

Serving size	(2050.5g)

Amount per serving	% Daily Value*
Calories	3464.8

Total Fat 199.2g	0%
Saturated Fat 21.8g	0%
Polyunsaturated Fat g
Cholesterol 979.3mg	0%
Sodium 4170.4mg	0%
Total Carbohydrate 366.9g	0%
Dietary Fiber 28.9g	0%
Total Sugars 27.0g
Protein 65.4g	0%

Vitamin D 160IU	0%
Calcium 393.6mg	0%
Iron 21.3mg	0%
Potassium 8439.2mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 50.9%

Protein: 7.4%

Carbs: 41.7%