Insalata di patate sudafricana con latte condensato

Ingredienti

• 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)

Preparazione

1. 1

   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.

2. 2

   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.

3. 3

   Add all the salad dressing ingredients to a bowl and whisk together until smooth and well combined.

4. 4

   Add the finely chopped shallots (or onion), boiled eggs and parsley to the warm potatoes.

5. 5

   Next, add the salad dressing. Using a large spoon, gently fold everything together until all the ingredients are evenly coated in the dressing.

6. 6

   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.