Million Dollar Potato Salad

For a potato salad that's as rich and indulgent as it is delicious, this Million Dollar Potato Salad is the perfect choice. It combines creamy eggs, crunchy celery, and tangy dill pickles. The dressing blends mayonnaise and sour cream for a creamy, smooth finish, while grated Parmesan and Dijon mustard add extra depth. Topped with crispy bacon, fresh chives, and fried onions, it’s a flavor-packed masterpiece.

A Tip to Keep Your Potatoes Intact

To help the potatoes hold together while cooking, I add a bit of dill pickle brine to the water. The vinegar in the brine makes the water acidic, which helps the potatoes stay firm. If you don't have enough brine, a couple of tablespoons of neutral vinegar (such as white wine, distilled, or apple cider vinegar) will work just fine.

How to Coat the Potatoes

Tossing the warm potatoes with the dressing helps them absorb all the tangy, savory flavors. Once they’ve cooled, the dressing thickens and perfectly coats the potatoes. I prefer mixing everything in a large tray to avoid breaking up the potatoes, but a large bowl works just as well.

Ingredients List

• 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

Instructions

Start by gathering all your ingredients.

Place the eggs in 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 the eggs sit for 10 minutes to cook.

Transfer the eggs to an ice bath to cool them completely.

Peel the eggs and cut them into quarters, or smaller pieces if preferred.

Peel the potatoes and cut them into roughly 2-inch pieces.

Place the potatoes in a large pot of cold water, season generously with salt, and add 1/4 cup of pickle juice (this helps the potatoes stay together during cooking; you can substitute 2 tablespoons of white vinegar). Bring the water to a boil, then reduce the heat and simmer until the potatoes are tender, about 10 to 15 minutes. Drain and set the potatoes aside.

While the potatoes cook, prepare the dressing: In a bowl, mix together the Parmesan cheese, mayonnaise, sour cream, mustard, and the remaining 1/4 cup of dill pickle brine.

Pour the dressing over the warm potatoes and toss to coat. Taste and add salt if necessary, then let the salad cool.

Place the bacon in a large skillet and cook over medium heat, turning occasionally until both sides are crispy, about 5 to 7 minutes. Transfer to a cutting board and chop into bite-sized pieces.

Add the cooled potatoes to a mixing bowl along with the boiled eggs, celery, chopped dill pickles, most of the bacon, and most of the chives. Stir everything together to combine.

When ready to serve, transfer the potato salad to a serving dish and top with the remaining chives, bacon, and crispy fried onions.

Nutritional Information (per serving)