An epicurean adventure to: South Africa
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!
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Condensed milk - yes, really! It might sound odd but don’t diss it 'till you’ve tried it. It’s the unexpected plot twist that makes this South African potato salad the one that always disappears first.
Come to think of it, it’s not too far off from the popular Amish potato salad with evaporated milk and sugar – just with a little more swagger.
But condensed milk isn’t the only hero here. It’s the sour cream that adds that extra creamy touch, something other potato salads often lack.
You can keep it simple with just the dressing and potatoes, or jazz it up with your favourite add-ins like boiled eggs, herbs or shallots.
What's to love about this recipe
- Creamy, dreamy and totally moreish.
- The perfect balance of savoury, sweet and tangy.
- Customisable with your favourite add-ins.
- Ideal for BBQs, braais or any gathering really.
- Crowd-pleaser x 100.
For more salads perfect for your BBQ, potluck or braai, try our popular curry noodle salad, curry rice salad, this caramelised pear and rocket salad, or this irresistibly moreish Cypriot grain salad.
Or, have a gander at this collection of our favourite BBQ salad recipes!
Key ingredient notes and substitutions
**Please see the recipe card at the bottom of this post for the full list of ingredients.
Potatoes
For the potatoes, large waxy potatoes work best as they hold their shape well after boiling.
However, most 'everyday' potatoes will do.
If you opt for small salad potatoes, you might want to leave the skin on - it’s easier than peeling them due to their size!
Here are some waxy potato types you can look out for:
Charlotte, (UK), Jersey Royals (UK), Red Bliss (USA and CAN), Yukon Gold (USA and CAN), Monalisa (SA) and Desiree (AUS and NZ).
Mayo
We’re all for using budget-friendly products when it doesn't affect the recipe. However, when it comes to mayo for this potato salad, we'd highly recommend going for a good-quality, full-fat, creamy version.
The cheap, bargain-bin mayo can sometimes have a weird taste you can’t quite pinpoint and it can really throw off the flavour of your salad.
So spend the extra few pennies, it’ll be worth it.
Shallots or onion
No potato salad is worth its name without a little finely chopped onion-y tear bombs!
We love using shallots because they're milder and sweeter but any onion type will work just fine.
Just a heads-up, onions and shallots come in all sizes, so what I consider a medium might be large in your world. That’s why we’ve included a rough estimate in grams/oz in the recipe.
The add-ins
Herbs: We're big fans of adding a little fresh parsley to our potato salad, finely chopped to almost nothing!
But feel free to swap it for your favourite herbs like dill, or leave it out entirely if you're not a fan.
Boiled eggs: Some people swear a potato salad isn’t complete without them, while others can’t stand them!
We were firmly in the 'no eggs' camp for years but we’ve since discovered that chopping them very finely makes all the difference.
It’s not about tasting the egg, it’s about the richness it adds to the salad.
Feel free to leave the eggs out if you’re not a fan – we won’t judge. But if you’re on the fence, finely chopping them might just change your mind.
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Top Tips
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.
Step-by-step instructions
1. Wash the potatoes and place them in a large saucepan. Cover with cold water and season generously with salt (about 2-2.5 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. 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.
Variations
Add crispy bacon: Fry up some bacon and crumble it into the salad.
Swap the parsley for dill: For a slightly different flavour, dill works beautifully in potato salad.
Add pickles or gherkins: For a tangy crunch, chop up some pickles or gherkins and mix them in.
Use Greek yoghurt: Swap some or all of the sour cream with Greek yoghurt for a tangier and lighter version.
Go vegan: Swap the mayo for a plant-based version, use dairy-free sour cream and skip the boiled eggs for a vegan-friendly alternative.
Serving suggestions
This potato salad goes with just about anything!
BBQ-ed meats, chicken, and fish
Creamy chicken and leek hand pies
Sausage plait with bacon, apple and caramelised onions
Classic American club sandwiches
Storage
This potato salad can be stored in an airtight container in the fridge for up to 3 days.
Just be sure to keep it well-covered to maintain its creamy texture.
Just remember to give it a quick stir before serving!
Recipe
South African Potato Salad with Condensed Milk
Equipment
- 1 large saucepan
- 1 Large mixing bowl
- 1 large salad bowl
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 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
- 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 kilogram (4lb) raw potatoes
- 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.
- Add all the salad dressing ingredients to a bowl and whisk together until smooth and well combined.1 cup full-fat mayonnaise, ½ cup condensed milk, ½ cup sour cream, 1 tablespoon Dijon mustard, 2 tablespoons lemon juice, 2 teaspoons salt, 1 teaspoon coarse black pepper
- Add the finely chopped shallots (or onion), boiled eggs and parsley to the warm potatoes.3-4 large shallots, or 1 medium onion, finely diced, 4 hard-boiled eggs, peeled and finely chopped, ½ cup fresh parsley, finely chopped
- Next, add the salad dressing. Using a large spoon, gently fold everything together until all the ingredients are evenly coated in the dressing.
- 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
Top Tips
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.**Nutritional data disclaimer**
Please keep in mind that the nutritional information provided below is calculated by a third party and we cannot guarantee the accuracy. We try our best to give you the most accurate information, but we do not take responsibility for errors that may be present. Also, the nutritional value of the recipe may change depending on the exact brands and products used. We recommend that you consult with a qualified healthcare professional or registered dietitian for personalised advice on your dietary needs.
Nutrition
For food safety advice, including guidance on food allergies
Karen says
I've been looking for this condensed milk version for ages! What a winner! Thank you 🙂
Maretha Corbett says
Hey Karen,
So pleased we could deliver! It's such a crowd-pleaser this potato salad - plain and simple, but it's our favourite!
Maretha.