South African Potato Salad with Condensed Milk

This ridiculously creamy potato salad is the one you want in your arsenal. You know, the 'can-you-bring-that-potato-salad-of-yours?' kind of recipe!

📝 Ingredients

• 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)
• 1/2 cup fresh parsley, finely chopped
• 1 cup full-fat mayonnaise (good quality)
• 1/2 cup sweetened condensed milk
• 1/2 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

1. 1Wash 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. 2Let 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.
3. 3Add all the salad dressing ingredients to a bowl and whisk together until smooth and well combined.
4. 4Add the finely chopped shallots (or onion), boiled eggs and parsley to the warm potatoes.
5. 5Next, add the salad dressing. Using a large spoon, gently fold everything together until all the ingredients are evenly coated in the dressing.
6. 6Cover 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.