Potato Salad with Condensed Milk is my American adaptation of a classic South African recipe, for lovers of potato salad everywhere.
Potato Salad with Condensed Milk
By Sue Lau | Palatable Pastime
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Potato Salad with Condensed Milk is my recipe of the day with the blogging group Sunday Funday. By now you must realize my food blogging friends and I are hanging out each and every week. And we are posting recipes on the same topic. This week we have some extra recipes for Easter sides and desserts.
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A Favorite Easter Side Dish
My choice is for potato salad. Spring is in full swing. And with the warm weather, Easter is like opening day at the ballpark for having potato salad. It is the perfect potluck item for family dinners. You can serve it with anything. Especially things like baked ham.
There are literally so many good ways to make potato salad. And this is another one. I love potato salad so much I am certain I will try them all. Of course with my own tweaks and choices of flavors.
New and Different Potato Salad Recipes
One day recently I saw someone came to the blog after searching for South African potato salad made with condensed milk. I’ve got lots of potato salads posted, but none for that. Until now.
You see, I hadn’t even heard of it before. And I am such a big fan of potato salad, I had to give it a try. And being American, I have never been in South Africa to taste it there. So I scoped out what was supposed to be in it. Made some adjustments according to my own personal disagreements on how a potato salad should taste. I mean- I have my own way with dressings for salad.
I can’t help but think some recipes I saw were so unbalanced on the sweetness that I wasn’t going there. What I presented was something I would make again. I mean, I realize up front that condensed milk sounds a little weird. But it actually works. IN the right proportions. 😉 So I hope you enjoy this one.
The only other thing was that most of this type recipe includes eggs. The person who was searching my recipes wanted the result to be no egg. And I am good with that. I make salads either way. If you want eggs in yours, add about 2 hard cooked, and increase the mayo until it is moist enough to stir those in nicely.
And no fair commenting that it is not your grandmother’s recipe so I must be a demon from the depths of hell. I am not your grandmother. Up front I have disclosed this is not 100% authentic. So you have been warned. You are advised to eat this one. rofl! 🙂
Sunday Funday
Easter Side Dish Recipes
- Bunny Cupcakes from Amy’s Cooking Adventures
- Feta and Strawberry Tabouli Salad from Food Lust People Love
- Fresh Pea Hummus from Culinary Cam
- Pineapple Bread Pudding from A Day in the Life on the Farm
- Pork Sorpatel – East Indian from Sneha’s Recipe
- Potato Salad with Condensed Milk from Palatable Pastime
- Stir-Fried Balsamic and Ginger Glazed Carrots from Karen’s Kitchen Stories
- Veggie Niçoise Salad from Mayuri’s Jikoni
- Whole Wheat Rosemary Garlic Bread Recipe from The Mad Scientist’s Kitchen
Potato Salad with Condensed Milk
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Potato Salad with Condensed Milk
Potato Salad with Condensed Milk
Ingredients
- 3 pounds russet potatoes
- 1 cup mayonnaise
- 2 tablespoons German mustard
- 1/4 cup sweetened condensed milk
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1/2 cup finely diced sweet red onion
- 1 teaspoon minced garlic
- 1/2 teaspoon celery seed
Instructions
- Boil potatoes whole and unpeeled for 15-20 minutes or until tender when pierced with a fork.
- Cool under cold water until cool enough to handle, then peel and dice.
- Whisk together remaining ingredients for dressing.
- Gently fold in potatoes and chill.
Notes
Nutrition
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