For a potato salad that feels opulent and indulgent, this Million Dollar Potato Salad fits the bill. Here we’ve got the classic additions of eggs (for creaminess), celery (for crunch) and dill pickles with their brine (for irresistible tang). By using half mayonnaise and half sour cream in the dressing, the result is a lactic creaminess that can’t be beat. A flurry of grated Parmesan and dollop of Dijon mustard take things up a notch whilst helping to season the dressing, too. The final flourish is a garnish of crispy bacon, chives and crispy fried onions to bring it all together.
A Trick to Help the Potatoes Stay Together
As I’m already using dill pickles and their brine in the dressing for the salad, I like to add a splash of said brine to the water I boil my potatoes in. The vinegar in the brine makes the water acidic which helps the potatoes stay together when cooked. If you don’t have enough pickle brine in the jar, just use a couple of tablespoons of a neutral vinegar (white wine, distilled, apple cider) instead.
How to Dress the Potatoes
If you mix the potatoes with their dressing while warm, they soak up lots of the salty, tangy flavor. By the time they’ve cooled, the dressing is thickened and coats the potatoes nicely. I like to do this in a large tray as I find it easier to mix everything without breaking the potatoes up, but you can use a large bowl if that’s what you’ve got.
Ingredients
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4 large eggs
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3 pounds Yukon gold potatoes, peeled
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1/2 cup dill pickle brine, divided
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1/4 teaspoon salt
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1 cup finely grated Parmesan cheese
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1/2 cup mayonnaise
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1/2 cup sour cream
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1 tablespoon Dijon mustard
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6 slices bacon
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1/3 cup finely sliced chives
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1/4 cup chopped dill pickles
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2 stalks celery, chopped
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1/3 cup crispy fried onions
Directions
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Gather your ingredients.
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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.
Nutrition Facts (per serving)
440 | Calories |
23g | Fat |
44g | Carbs |
15g | Protein |
Nutrition Facts | |
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Servings Per Recipe 8 | |
Calories 440 | |
% Daily Value * | |
Total Fat 23g | 30% |
Saturated Fat 7g | 35% |
Cholesterol 127mg | 42% |
Sodium 1152mg | 50% |
Total Carbohydrate 44g | 16% |
Dietary Fiber 4g | 15% |
Total Sugars 6g | |
Protein 15g | 30% |
Vitamin C 19mg | 21% |
Calcium 175mg | 13% |
Iron 3mg | 15% |
Potassium 1080mg | 23% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.