Million Dollar Potato Salad
This million dollar potato salad with boiled eggs, celery, pickles, and crispy bacon has a rich and creamy Parmesan dressing for an indulgent potato side dish.
Ingredients
Method
- Gather your ingredients.
- Place eggs into a small pot and cover with water. Bring to a boil over high heat, then remove from the heat and cover with a lid. Let sit for 10 minutes.
- Drain eggs and place into an ice bath to cool completely.
- Peel eggs and cut into quarters, or smaller if you prefer.
- Peel potatoes and cut into roughly 2-inch chunks.
- Add potatoes to a large pot of cold water, season the water generously with salt, and add 1/4 cup pickle juice (this helps them to hold together once cooked – you can alternatively use 2 tablespoons white vinegar). Bring to a boil over a high heat, reduce the heat, and simmer until potatoes are tender, 10 to 15 minutes. Drain potatoes and set aside.
- Meanwhile, make dressing: Stir Parmesan, mayonnaise, sour cream, mustard, and remaining 1/4 cup dill pickle brine together in a bowl.
- Pour the dressing over the hot potatoes and stir to coat. Taste and season with salt, if needed, then leave to cool.
- Place bacon into a large skillet and fry over medium heat, turning over to let both sides crisp up, 5 to 7 minutes. Remove to a chopping board and cut into bite-sized pieces.
- To the cooled potatoes, add the boiled eggs, celery, chopped dill pickle, most of the bacon and most of the chives. Mix together to combine.
- When ready to serve, transfer the potato salad to a serving dish and garnish with remaining chives and bacon, as well as the crispy fried onions.
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