Potato Salad

01Method

1. 1

   Gather all ingredients before starting.

2. 2

   Put the eggs in a small saucepan, cover with cold water, and bring to a boil over high heat. Once boiling, remove from the heat, place a lid on the pan, and let the eggs rest for 10 minutes.

3. 3

   Transfer the eggs to an ice bath and leave them until fully cooled.

4. 4

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

5. 5

   Cut the peeled potatoes into roughly 2-inch chunks.

6. 6

   Place the potato chunks in a large pot of cold water, season the water generously with salt, and stir in half of the pickle brine. Bring to a boil over high heat, then reduce to a simmer and cook until the potatoes are tender, 10 to 15 minutes. Drain and set aside.

7. 7

   While the potatoes cook, prepare the dressing: combine the Parmesan, mayonnaise, sour cream, mustard, and the remaining pickle brine in a bowl and stir until smooth.

8. 8

   Pour the dressing over the hot drained potatoes and toss to coat. Season with salt if needed, then allow to cool completely.

9. 9

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

10. 10

    Add the boiled eggs, celery, chopped pickles, most of the bacon, and most of the chives to the cooled potatoes. Fold everything together gently.

11. 11

    When ready to serve, spoon the salad into a serving dish and top with the reserved chives, reserved bacon, and the crispy fried onions.