Grandma Nardi’s Italian Easter Bread
This homemade potato salad is creamy, tangy, and packed with flavor—just like Grandma used to make! Perfect for Easter, summer cookouts, or Sunday dinners. The creamy mayo dressing, tender potatoes, and crunchy vegetables make it a must-have side dish!
- Prep Time: 15 minutes3g
- Cook Time: 12 minutes
- Total Time: 1 hour 30 minutes (including chilling time)
- Yield: 8 servings 1x
- Category: Side Dish
- Method: Boiling, Mixing
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 2 lbs (about 5 medium) Yukon Gold or Russet potatoes, peeled & diced
- 3 large hard-boiled eggs, chopped
- 1/2 cup mayonnaise
- 1/4 cup sour cream (or Greek yogurt for a tangy twist)
- 1 tbsp yellow mustard (or Dijon for a deeper flavor)
- 1 tbsp pickle juice or apple cider vinegar
- 1/2 tsp salt (or to taste)
- 1/2 tsp black pepper
- 1/4 tsp paprika (plus extra for garnish)
- 1/4 cup dill pickles or sweet relish, chopped
- 1/4 cup celery, finely diced
- 1/4 cup red onion, finely diced
- 1 tbsp fresh parsley or dill, chopped (optional for freshness)
Instructions
-
Cook the Potatoes:
- Peel and dice the potatoes into bite-sized chunks.
- Place them in a large pot, cover with cold salted water, and bring to a boil.
- Reduce heat and simmer for 10-12 minutes, or until potatoes are fork-tender but not mushy.
- Drain and let cool slightly.
-
Prepare the Dressing:
- In a large mixing bowl, whisk together mayonnaise, sour cream, mustard, pickle juice, salt, pepper, and paprika until smooth.
-
Assemble the Potato Salad:
- Gently fold in the cooked potatoes, chopped eggs, celery, red onion, and pickles.
- Stir until everything is well coated in the dressing.
-
Chill & Serve:
- Cover and refrigerate for at least 1 hour (or overnight) for the best flavor.
- Before serving, sprinkle with extra paprika and fresh herbs.
Notes
- For extra flavor, use Dijon mustard instead of yellow mustard.
- You can add a splash more pickle juice or vinegar for added tang.
- Make sure the potatoes are not overcooked, so they hold their shape in the salad.
Nutrition
- Serving Size: 1/8 of the recipe (about 3/4 cup)
- Calories: 240
- Sugar: 3g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 45mg