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South African Potato Salad with Condensed Milk

This ridiculously creamy potato salad is the one you want in your arsenal. You know, the 'can-you-bring-that-potato-salad-of-yours?' kind of recipe!

Prep Time
1 hr
Total Time
1 hr
Servings: 10 servings
Calories: 425 kcal
Course: Side Dish , Salad
Cuisine: South African

Ingredients

For the salad
  • 2 kilogram (4lb) raw potatoes
  • 3-4 large shallots, or 1 medium onion, finely diced roughly 120g/4oz chopped
  • 4 hard-boiled eggs, peeled and finely chopped optional
  • ½ cup fresh parsley, finely chopped
For the creamy dressing
  • 1 cup full-fat mayonnaise good quality
  • ½ cup sweetened condensed milk
  • ½ cup sour cream
  • 1 tablespoon Dijon mustard
  • 2 tablespoons lemon juice roughly half a large lemon
  • 2 teaspoons salt or to taste
  • 1 teaspoon coarse black pepper or to taste

Instructions

    Cup of Yum
  1. Wash the potatoes and place them in a large saucepan. Cover with cold water and season generously with salt (about 2-2½ tablespoons per 2kg/4lb of potatoes). Cook until a knife easily slides into the centre of a potato with little resistance. Drain.
  2. Let the potatoes cool slightly until they’re cool enough to handle, but still warm. Peel them, then dice them into bite-sized chunks and transfer them to a large bowl.
  3. Add all the salad dressing ingredients to a bowl and whisk together until smooth and well combined.
  4. Add the finely chopped shallots (or onion), boiled eggs and parsley to the warm potatoes.
  5. Next, add the salad dressing. Using a large spoon, gently fold everything together until all the ingredients are evenly coated in the dressing.
  6. Cover with cling film and let it chill in the fridge for at least two hours. Just before serving, feel free to top with extra herbs and a sprinkle of coarse black pepper.

Notes

  • Generously salt the potatoes when cooking. This helps the salt permeate the potatoes as they cook, giving you that perfectly seasoned bite. Salting after peeling won’t have the same effect.
  • Start with cold water to cook the potatoes. This allows the potatoes to cook more evenly and prevents them from getting too mushy on the outside before the inside is done.
  • Don’t be alarmed if the dressing tastes too sweet, salty, or tangy on its own—that’s how it should be! Once mixed with the potatoes, it’ll balance out perfectly.
  • Add the dressing while the potatoes are still warm. This helps the potatoes soak up more of the dressing, making it extra flavourful and creamy.
  • Let the salad rest for at least two hours (or longer if possible). The longer it sits, the better it tastes as the flavours marry and meld together.
  • Take the salad out of the fridge a little before serving. It tastes best at room temperature, so give it a few minutes to warm up a bit before serving.

Nutrition Information

Calories 425kcal (21%) Carbohydrates 46g (15%) Protein 8g (16%) Fat 23g (35%) Saturated Fat 6g (30%) Polyunsaturated Fat 11g Monounsaturated Fat 6g Trans Fat 0.1g Cholesterol 88mg (29%) Sodium 703mg (29%) Potassium 997mg (28%) Fiber 5g (20%) Sugar 12g (24%) Vitamin A 503IU (10%) Vitamin C 46mg (51%) Calcium 103mg (10%) Iron 2mg (11%)

Nutrition Facts

Serving: 10servings

Amount Per Serving

Calories 425

% Daily Value*

Calories 425kcal 21%
Carbohydrates 46g 15%
Protein 8g 16%
Fat 23g 35%
Saturated Fat 6g 30%
Polyunsaturated Fat 11g 65%
Monounsaturated Fat 6g 30%
Trans Fat 0.1g 5%
Cholesterol 88mg 29%
Sodium 703mg 29%
Potassium 997mg 21%
Fiber 5g 20%
Sugar 12g 24%
Vitamin A 503IU 10%
Vitamin C 46mg 51%
Calcium 103mg 10%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.