Description
A creamy, tangy dish that combines fluffy potatoes and rich dressing, perfect for any gathering.
Ingredients
Scale
- 2 pounds Potatoes (yellow or Yukon Gold)
- 1 cup Condensed Milk
- ½ cup Sour Cream
- Salt (to taste)
- Pepper (to taste)
- 2–3 Hard-boiled Eggs (optional)
- Fresh Herbs (to taste; like parsley or chives)
Instructions
- Prep Your Potatoes: Peel and cube potatoes into bite-sized pieces.
- Boil Those Potatoes: Place potatoes in a large pot filled with cold water. Add salt and bring to a boil for about 10-15 minutes until fork-tender.
- Drain and Cool: Drain potatoes and let them cool in the colander.
- Make the Dressing: In a bowl, combine condensed milk and sour cream; whisk until smooth.
- Mix It All Together: Toss cooled potatoes with dressing and fold in chopped eggs and herbs, adding salt and pepper to taste.
- Chill and Serve: Cover salad and refrigerate for at least an hour before serving.
Notes
For a spicier twist, add jalapeños or hot sauce to the dressing. This salad can be made ahead of time for best flavor.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Boiling
- Cuisine: South African
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 12g
- Sodium: 320mg
- Fat: 14g
- Saturated Fat: 4.5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 40mg
Keywords: potato salad, South African cuisine, summer side dish, creamy salad, family recipe