Million Dollar Potato Salad

Recipe View 0 mins Gather your ingredients.

Recipe View 10 mins 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.

Recipe View 0 mins Drain eggs and place into an ice bath to cool completely.

Recipe View 0 mins Peel eggs and cut into quarters, or smaller if you prefer.

Recipe View 0 mins Peel potatoes and cut into roughly 2-inch chunks.

Recipe View 15 mins 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.

Recipe View 0 mins Meanwhile, make dressing: Stir Parmesan, mayonnaise, sour cream, mustard, and remaining 1/4 cup dill pickle brine together in a bowl.

Recipe View 0 mins Pour the dressing over the hot potatoes and stir to coat. Taste and season with salt, if needed, then leave to cool.

Recipe View 7 mins 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.

Recipe View 0 mins 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.

Recipe View 0 mins 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.