The recipe for my potato salad is an all-time family favourite and a complete winner at any barbecue or braai. It’s so easy to make and the dressing says it all. A perfectly creamy condensed milk dressing. Utterly satisfying.
It’s the easiest and tastiest potato salad I have ever made. So much flavour and completely loved by everyone. The key is sweetened condensed milk, much to everyone’s surprise. It might sound strange, however it is rewardingly revolutionary. The condensed milk adds sweetness and an unthinkable creaminess to the dressing.
Potato salad is probably one of the most loved side dishes you could make and bring to a barbecue or ‘braai’ as we South Africans say.
I like to boil the potatoes whole with their skins on. Boiling them whole with their skins on results in perfectly al dente potatoes with no wateriness or flouriness. I let the potatoes cool down to a warm room temperature before peeling the skins and cutting them.
I usually pour the dressing over the potatoes while they are still a little warm. This way they soak up the dressing and absorb all the flavours. The dressing needs to stand out in taste and flavour because the potatoes itself is very bland and boring.
Use this lovely blank canvas with the creamiest and tastiest dressing. To add protein, toss in crumbled boiled eggs and/or crispy fried bacon bits. I love adding freshly chopped coriander too.
The Best Ever Potato Salad
Ingredients
- 6-8 big sized potatoes (boiled whole with skin on)
- For the potato salad dressing
- 1 cup mayonnaise
- ½ cup sour cream
- ½ cup sweetened condensed milk
- 2 tbsp lemon juice
- Salt to taste
- Black pepper to taste
Instructions
- Place the potatoes in a large pot and fill with water, add salt and boil over high heat until the potatoes are fork-tender.
- Drain the potatoes and allow to cool to room temperature before peeling and cutting into bite-sized chunks.
- Whisk all of the dressing ingredients together then pour over the potatoes. Add in the chopped coriander and mix well.
- Cover and refrigerate for 1-2 hours (best overnight) and serve with your favourite barbecue/braai meats and crispy bread rolls.
