Creamy Potato Salad Made with Sweetened Condensed Milk

An epicurean adventure to: South Africa

This luxuriously creamy potato salad is the one to keep in your repertoire — the kind people ask you to bring to every gathering.

Sweetened condensed milk — really! It may seem unusual, but it brings a subtle sweetness and silkiness that makes this South African potato salad stand out. Think of it as a playful twist similar to Amish-style potato salads made with evaporated milk and sugar, but with a bolder personality.

Equally important is the sour cream, which adds tang and extra creaminess that many potato salads lack.

Keep the salad simple with just potatoes and dressing, or personalise it with add-ins like finely chopped boiled eggs, fresh herbs or shallots.

What’s to love about this recipe

1. Creamy, dreamy and utterly moreish.
2. Balanced savoury, sweet and tangy flavours.
3. Easy to customise with your preferred add-ins.
4. Perfect for BBQs, braais or any shared meal.
5. A guaranteed crowd-pleaser.

Key ingredient notes and substitutions

See the recipe card below for the full ingredients list.

Potatoes

Waxy potatoes are ideal because they hold their shape after boiling. Everyday potatoes will usually work fine too. If you use small salad potatoes, leave the skins on — it saves time and looks rustic.

Common waxy varieties include Charlotte, Jersey Royals, Red Bliss, Yukon Gold, Monalisa and Desiree.

Mayonnaise

Use a good-quality, full-fat, creamy mayonnaise for the best flavour. Budget mayo can sometimes have off notes that affect the overall taste of the salad, so it’s worth spending a little more.

Shallots or onion

Finely diced shallots add a mild, sweet onion flavour. Any onion will work, but keep in mind sizes vary, so use the approximate weight in the recipe if you need to be precise.

Add-ins

Herbs: Fresh parsley is traditional and bright, but dill or other herbs can be used instead.

Boiled eggs: Optional, but when chopped very finely they add richness without an overpowering eggy flavour. Leave them out if you prefer.

Top Tips

Salt the potatoes generously while they cook so the seasoning penetrates the flesh — salting after cooking won’t achieve the same depth.

Start with cold water when boiling potatoes to ensure even cooking and avoid a mushy exterior.

Expect the dressing to taste strong on its own. It may seem too sweet, salty or tangy before it’s mixed with the potatoes — everything balances once combined.

Add the dressing while the potatoes are still warm. Warm potatoes absorb flavours better, resulting in a more delicious, cohesive salad.

Let the salad rest for at least two hours in the fridge so the flavours meld. It improves with time.

Serve near room temperature. Remove the salad from the fridge a short while before serving for the best texture and flavour.

Step-by-step instructions

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 2 kg/4 lb). Cook until a knife slides into the centre with little resistance. Drain.

2. Let the potatoes cool until they are warm enough to handle. Peel if desired, then dice into bite-sized chunks and transfer to a large bowl.

3. Whisk together the dressing ingredients until smooth and combined.

4. Add the finely chopped shallots or onion, chopped hard‑boiled eggs (if using) and parsley to the warm potatoes.

5. Pour over the dressing and gently fold with a large spoon until everything is evenly coated.

6. Cover and chill in the fridge for at least two hours. Before serving, top with extra herbs and a grind of coarse black pepper if desired.

Variations

Add crispy bacon: Fry and crumble bacon into the salad for smoky crunch.

Swap parsley for dill: Dill gives a different, fresh flavour that pairs nicely with the dressing.

Add pickles or gherkins: Chop and stir in for tangy bite and texture.

Use Greek yoghurt: Replace some or all sour cream with Greek yoghurt for a tangier, lighter version.

Make it vegan: Use plant-based mayo and dairy-free sour cream, and omit the eggs.

Serving suggestions

This potato salad pairs well with grilled meats, roasted chicken, fish and a range of picnic or comfort-food dishes. It’s a versatile side that complements many mains.

Storage

Store in an airtight container in the fridge for up to three days. Keep it covered to preserve the creamy texture and give it a quick stir before serving.