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 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

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 sweetened 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.

Nutrition