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 ¼ 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.

Meanwhile, make dressing: Stir Parmesan, mayonnaise, sour cream, mustard, and remaining ¼ 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 remaining chives and bacon, as well as the crispy fried onions.