Million dollar potato salad, creamy and indulgent, has a rich sour cream and Parmesan dressing.
Prep Time::25 mins
Cook Time::25 mins
Total Time::50 mins
Servings::8
Ingredients
4 large eggs
3 pounds Yukon gold potatoes, peeled
1/2 cup dill pickle brine, divided
1/4 teaspoon salt
1 cup finely grated Parmesan cheese
1/2 cup mayonnaise
1/2 cup sour cream
1 tablespoon Dijon mustard
6 slices bacon
1/3 cup finely sliced chives
1/4 cup chopped dill pickles
2 stalks celery, chopped
1/3 cup crispy fried onions
Directions
Gather your ingredients.
Allrecipes/Izy Hossack
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.
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Drain eggs and place into an ice bath to cool completely.
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Peel eggs and cut into quarters, or smaller if you prefer.
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Peel potatoes and cut into roughly 2-inch chunks.
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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.
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Meanwhile, make dressing: Stir Parmesan, mayonnaise, sour cream, mustard, and remaining 1/4 cup dill pickle brine together in a bowl.
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Pour the dressing over the hot potatoes and stir to coat. Taste and season with salt, if needed, then leave to cool.
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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.
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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.
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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.
Allrecipes/Izy Hossack