Ingredients
Scale
- 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
- 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.
- 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.
- Add the finely chopped shallots (or onion), boiled eggs and parsley to the warm potatoes.
- 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
- Condensed milk adds a rich, slightly sweet flavor.
- The dressing balances sweetness with tanginess.
- Best with waxy potatoes.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Boiling, Mixing
- Cuisine: South African
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 8g
- Sodium: 450mg
- Fat: 22g
- Saturated Fat: 5g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 90mg