Million Dollar Potato Salad Recipe

Name: Million Dollar Potato Salad
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Yield: 8
Ingredients: 4 large eggs; 3 pounds Yukon gold potatoes, peeled; ½ cup dill pickle brine; Salt; 1 cup finely grated Parmesan cheese; ½ cup mayonnaise; ½ cup sour cream; 1 tablespoon dijon mustard; 6 slices bacon; ⅓ cup chives, finely sliced; ¼ cup chopped dill pickles; 2 sticks celery, chopped; ⅓ cup crispy fried onions

Cook Time: 25 minutes

For a potato salad that feels opulent and indulgent, this Million Dollar Potato Salad fits the bill. Here weve 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 cant be beat. A flurry of grated Parmesan and a 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 Im 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 dont have enough pickle brine in the jar, just use a couple of tablespoons of a neutral vinegar (white wine, distilled, or 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 theyve 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 thats what youve got.

Ingredients (Serves 8)

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.
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. Drain eggs and place into an ice bath to cool completely. Peel eggs and cut into quarters, or smaller if you prefer.
Peel potatoes and cut into roughly 2-inch chunks. 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 high heat, reduce the heat, and simmer until potatoes are tender, 10 to 15 minutes. Drain potatoes and set aside.
Meanwhile, make the dressing: Stir Parmesan, mayonnaise, sour cream, mustard, and remaining 1/4 cup dill pickle brine together in a bowl. Pour the dressing over the hot potatoes and stir to coat. Taste and season with salt, if needed, then leave to cool.
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.
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.
When ready to serve, transfer the potato salad to a serving dish and garnish with the remaining chives and bacon, as well as the crispy fried onions.

Nutrition Facts (per serving):

Calories: 440
Total Fat: 23g (30% DV)
Saturated Fat: 7g (35% DV)
Cholesterol: 127mg (42% DV)
Sodium: 1152mg (50% DV)
Total Carbohydrate: 44g (16% DV)
Dietary Fiber: 4g (15% DV)
Total Sugars: 6g
Protein: 15g (30% DV)
Vitamin C: 19mg (21% DV)
Calcium: 175mg (13% DV)
Iron: 3mg (15% DV)
Potassium: 1080mg (23% DV)

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Million Dollar Potato Salad Recipe

This Million Dollar Potato Salad is a deliciously indulgent side dish that features boiled eggs, celery, pickles, crispy bacon, and a creamy Parmesan dressing. This recipe is perfect for special occasions, cookouts, or as a decadent addition to any meal. Let's take a deeper look into the origins and cultural significance of this delightful dish.

History and Origins

The origins of potato salad can be traced back to Europe, particularly Germany, where the concept of mixing potatoes with a dressing of mustard, vinegar, and other seasonings first gained popularity. However, the Million Dollar Potato Salad as we know it today is a modern American variation. It incorporates rich ingredients like Parmesan cheese, crispy bacon, and a creamy dressing made with mayonnaise and sour cream. The addition of pickle brine gives it a tangy twist, setting it apart from other potato salads. This recipe is thought to have gained its million-dollar moniker due to the lavishness of its ingredients and the indulgence it offers at gatherings.

Regional Variations

Potato salad is beloved across the United States, though regional variations exist. In the South, for example, potato salad often features mustard and hard-boiled eggs, while in the Midwest, it may include sweet pickles or relish. This Million Dollar Potato Salad, however, leans heavily into indulgence with its inclusion of Parmesan cheese, crispy bacon, and fried onions. Its rich, creamy dressing makes it a standout at barbecues, holiday gatherings, and potlucks, especially in the South and the Western U.S., where people enjoy adding a touch of gourmet flair to their dishes.

How It Differs from Similar Dishes

What sets Million Dollar Potato Salad apart from other variations is its opulent and creamy dressing. Traditional potato salad often uses only mayonnaise or a vinegar-based dressing, but this version combines both mayonnaise and sour cream, with Parmesan cheese adding a unique richness. The crispy bacon and fried onions on top not only provide texture but also a savory contrast to the creamy potatoes. Many potato salads, especially the more common types, use simple seasonings like salt, pepper, and a dash of mustard, but this recipe takes it up a notch with Dijon mustard, pickle brine, and an extra layer of tang from the dill pickles.

Where It Is Typically Served

Million Dollar Potato Salad is often served as a side dish at casual and festive gatherings. It pairs beautifully with grilled meats, particularly during barbecues, cookouts, and summer picnics. It is also a popular choice for holiday meals, potluck dinners, and family gatherings. Its rich flavors and indulgent nature make it a crowd-pleaser, perfect for large gatherings where people are looking to indulge in comfort food with a touch of luxury. Whether it's alongside burgers, steaks, or even turkey, this potato salad adds a delicious and memorable element to any meal.

Fun Facts

The "million-dollar" moniker refers to the extravagant and rich ingredients that elevate this simple potato salad into a luxurious dish.
Adding pickle brine to the cooking water for the potatoes not only enhances the flavor but also helps the potatoes maintain their shape and firmness.
Though many potato salads are traditionally served cold, this version benefits from being served at room temperature or slightly chilled, which allows the dressing to fully coat the potatoes and intensify the flavor.
The use of crispy fried onions and bacon on top provides a satisfying crunch, making this potato salad a textural delight in every bite.

Conclusion

The Million Dollar Potato Salad is a perfect blend of rich flavors and textures, combining creamy potatoes, savory bacon, tangy pickles, and a luxurious dressing. It's a dish that stands out in any setting, whether it's a family picnic or a gourmet gathering. Its unique combination of ingredients and indulgent nature make it an unforgettable side dish. So, the next time you're looking for a crowd-pleasing recipe to impress your guests, this Million Dollar Potato Salad is the way to go!

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FAQ about Million Dollar Potato Salad Recipe

Yes, you can use other types of potatoes, but Yukon Gold potatoes are recommended for their creamy texture and flavor. Russet potatoes can also work, but they tend to be more starchy and can become mushier.

Yes, you can make the potato salad a day ahead. In fact, it tastes even better after the flavors have had time to meld together. Store it in an airtight container in the refrigerator for up to 3 days.

Leftover potato salad should be stored in an airtight container in the refrigerator. It can last up to 3 days. Make sure to avoid leaving it out at room temperature for more than 2 hours to prevent foodborne illness.

Freezing is not recommended for potato salad as the potatoes can become mushy and the dressing may separate once thawed. It's best enjoyed fresh or stored in the refrigerator for a few days.

If you don’t have sour cream, you can substitute with Greek yogurt or crème fraîche for a similar creamy texture and tangy flavor.

If you want to add a spicy kick to the potato salad, you can incorporate a little bit of hot sauce, red pepper flakes, or even diced jalapeños into the dressing.

Yes, if you prefer a vegetarian version or don’t eat pork, you can omit the bacon. You can add extra crispy fried onions for crunch or try using a smoky-flavored plant-based bacon alternative.

Absolutely! You can add more vegetables to the potato salad, such as bell peppers, red onions, or peas, to increase the texture and flavor variety. Just make sure to chop them finely to keep the balance.

Yes, store-bought crispy fried onions can be used as a garnish in this recipe. They add a great crunch and flavor, just be sure to add them right before serving to maintain their crispiness.

Dijon mustard is recommended for its smooth texture and mild tang, but you can use other types of mustard, such as yellow mustard or whole-grain mustard, depending on your flavor preference.

If you don’t have dill pickle brine, you can substitute it with white vinegar or apple cider vinegar. The brine adds tang and helps the potatoes hold together while boiling.

To make this potato salad healthier, you can reduce the amount of mayonnaise and sour cream, or swap them with lighter alternatives like Greek yogurt or a low-fat sour cream. You can also use turkey bacon or omit the bacon entirely.

Comments

Marc-Antoine Labrie

10/06/2025 01:52:54 PM

Dont be like kenneth and complain about things you can easily change to suit your own tastes while leaving a 1 star review on a recipe you more than likely didnt make. The potato salad was delicious, made it as a side to some bbq chicken and it worked perfectly.

Cath

07/08/2024 06:49:26 PM

1 change; Add eggs straight from fridge to boiling water just to cover, cook covered for 13 min, then plunge in ice bath. This way, they'll peel perfectly (protein in membrane has no time to stick to shell)

Judith Ubaldi

07/17/2024 06:28:15 PM

I followed the directions and ingredients exactly as written. Thanks to a review from Cath I am finally able to boil and peel a perfect egg. The only change I will make next time is to cut the potato into smaller pieces. 2 inch cubes was too big. Because of all the delicious ingredients it was very labor-intensive. The result is worth it.

Mary Morales

07/18/2024 01:52:53 PM

I give this Potato salad 5+ stars.! I did hold off adding the bacon, because I was making this to go with Corned Beef sandwiches, and the boiled eggs, personal preference. The dill pickle juice added to the potato water greatly enhanced the potatoes, both in flavor and texture, with none of the fuzzy, mashed potato edges that can happen in a salad. And the dressing is luscious! My husband was too full to eat any more potato salad, but kept scraping at the plate to get every leftover trace. I also liked the tip about spreading out the potatoes on a tray to dress them, that way every side of every potato chunk got coated, again without getting banged up or overlooked at the bottom of a bowl. Fantastic recipe, well worth Hand-Writing into the Keepers notebook. Thank you, Izy Hossack!

FancyStraw2953

07/24/2024 12:42:13 PM

Try just dressing the hot potato chunks with strong vinegar, herbs, and the aromatic veg. Mix creamy components in a Pyrex cup. Chill. Blend when all chilled. This is the actual trick. Too dilute and unnecessary the other way.

Kar

09/02/2024 05:35:15 PM

We loved the crunch the celery, bacon and crispy onions added. I used 2.5 pounds of russet potatoes, only two eggs (which was enough for us), and cut the potatoes into 1-inch cubes (more bite size) but otherwise made as directed. The warm potatoes really soak up the dressing, resulting in a less saucy potato salad, but still delicious. The pickle juice is subtle, which we liked. The key to this, and all potato salads really, is getting the right seasoning level. I thought the bacon would add enough salty flavor but I ended up salting the salad even more in the end. This is a great summer BBQ salad.

Carolyn

07/08/2024 04:05:28 PM

I'd add freshly ground pepper; however, my family thinks it enhances the flavor of almost any main or side dish.

Nanco

03/28/2025 11:03:07 PM

I used baby red potatoes with skins. I didn't have crispy fried onions but liked the idea so I chopped a small onion and fried it in the bacon drippings and added them . Delicious!

LimeScoop1514

07/08/2024 03:31:09 PM

The flavor profile on this potato salad is perfection. Add a cup to two cups of prepared elbow macaroni (I use about 1 1/2 cup of macaroni) and you’ll have Hawaiians looking for more. This just sings. Perfect potato Mac salad.

ToughPan4880

09/16/2024 07:10:49 PM

I made this twice The first time i just swapped the bacon with smoked turkey rashers ! Because i cant eat pork. I found the recipe quite acceptable . The second time i doubled the salt to 1/2 teaspoon with a 1/4 teaspoon of smoked paprika. And i swapped the chives for green spring onions , we call them in uk ! For me this was awesome worked well with everything else in the recipe.

blaqpawz

07/06/2025 01:09:51 AM

My family didn’t care for it. I think it was the Parmesan that gave it more of a bitter flavor. I’d try leaving that out if I made it again.

Love2Cook

07/19/2025 03:11:08 PM

Everyone loved this! Great side for cookouts/bbq's.

lwood69

05/22/2025 09:51:35 PM

I love the mix of flavors with mayo, mustard, Parm, and pickle!! Well done!!

Nana54Ev

04/04/2025 02:36:59 PM

Love this

Sylvia

03/28/2025 03:55:38 PM

Cut eggs much smaller. Excellent!

Auntylene

10/22/2024 06:41:19 PM

I really liked this potato salad. The dressing was creamy with the addition of sour cream. I also enjoyed the surprise of the dill pickles. This will be a salad I make over again.

KeenBroth1426

09/09/2024 04:33:29 AM

Hi! To all the Nay Sayers ,Hands Down the best! Europeans have been making the famous Kartoffle Salad like this for eons.And I say Europeans as Polish and other nationalities, all so ,make this way.

Frank Thomas

09/09/2024 03:10:08 AM

Couldn’t believe it was ready so quickly.

Chris Keller

07/30/2024 07:43:28 PM

Excellent. I've always made a great potato salad, but this recipe improves upon it.

Nancy Roberts

07/20/2024 08:50:14 PM

Made it last night and everyone raved.

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Million Dollar Potato Salad Recipe

History and Origins

Regional Variations

How It Differs from Similar Dishes

Where It Is Typically Served

Fun Facts

Conclusion

FAQ about Million Dollar Potato Salad Recipe