This is as delicious as it looks.
Looking for an elevated twist on POTATO SALAD?
This maybe for you!
What is great about this recipe is you can add/remove most ingredients to your liking.
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:
1) Gather your ingredients.
2) 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.
3) Drain eggs and place into an ice bath to cool completely.
4) Peel eggs and cut into quarters or smaller if you prefer.
5) Peel potatoes and cut into roughly 2” chunks.
6) 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 also 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.
7) Meanwhile, make dressing. Stir Parmesan, mayonnaise, sour cream, mustard, and remaining 1/4 cup dill pickle brine together in a bowl.
8) Pour the dressing over the hot potatoes and stir to coat. Taste and season with salt and pepper, if needed. Leave to cool.
9) Place bacon into a large skillet and fry over medium heat, turning over to let both sides crisp up which should taken5 to 7 minutes. Remove to a chopping board and cut into bite-sized pieces.
10) 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.
11) 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….if desired.