Creamy Potato Salad with Sweetened Condensed Milk Recipe

An epicurean adventure to: South Africa

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

Yes, sweetened condensed milk — it sounds unusual, but don’t knock it until you try it. That little touch of sweetness is the signature twist that makes this South African potato salad vanish from the table. Think of it as a bolder cousin to Amish potato salad, where evaporated milk and sugar lend a creamy lift. Here, condensed milk pairs with sour cream to create a velvety dressing with a subtle tang.

Keep the recipe simple with potatoes and dressing, or personalise it with add-ins like chopped boiled eggs, fresh herbs or finely diced shallots. It’s forgiving and versatile — perfect for BBQs, braais, potlucks or weeknight sides.

What’s to love about this recipe

1. Creamy, indulgent texture that’s wonderfully moreish.
2. Balanced savoury, sweet and tangy flavours.
3. Easily customised with herbs, eggs, bacon or pickles.
4. Perfect for BBQs, braais and family gatherings.
5. A reliable crowd-pleaser that’s simple to make.

Key ingredient notes and substitutions

See the recipe card below for the full ingredient list and quantities.

Potatoes

Waxy potatoes are ideal because they hold their shape after boiling. Common varieties include Charlotte, Jersey Royals, Red Bliss, Yukon Gold, Monalisa and Desiree. Regular ‘everyday’ potatoes will usually work too. If using small salad potatoes, consider leaving the skins on for convenience and texture.

Mayonnaise

Choose a good-quality, full-fat, creamy mayonnaise for the best flavour. Budget mayonnaises can sometimes have off-notes that affect the overall taste, so spending a little more here improves the result.

Shallots or onion

Finely diced shallots add a mild sweetness, but a regular onion will work if you prefer. Sizes vary, so use the gram/ounce estimate in the recipe if you need a guide.

Add-ins

Herbs: Fresh parsley is classic finely chopped; dill is a lovely alternative. Or omit herbs if you prefer.

Boiled eggs: Optional but recommended if you want extra richness — chop them very finely so they blend into the salad rather than dominating it.

Top Tips

Salt the cooking water generously. Seasoning the water helps the potatoes absorb salt while cooking for better flavour throughout.

Start with cold water. Adding potatoes to cold water ensures even cooking and prevents the exterior from overcooking before the center is done.

If the dressing tastes strong on its own, don’t worry. It will mellow and balance once combined with the warm potatoes.

Dress warm potatoes. Adding the dressing while potatoes are still warm helps them absorb more flavour, producing a creamier result.

Let it rest. Chill the salad for at least two hours; the flavours improve the longer it sits.

Serve near room temperature. Take the salad out of the fridge a short while before serving for the best texture and taste.

Step-by-step instructions

1. Wash the potatoes and place them in a large saucepan. Cover with cold water and generously season the water (about 2–2½ tablespoons salt per 2 kg / 4 lb of potatoes). Cook until a knife slides into the centre with little resistance. Drain.

2. Allow the potatoes to cool slightly until they are warm but easy to handle. Peel if desired, then dice into bite-sized pieces and transfer to a large bowl.

3. Whisk the dressing: combine mayonnaise, sweetened condensed milk, sour cream, Dijon mustard, lemon juice, salt and coarse black pepper until smooth.

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

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

6. Cover and chill in the fridge for at least two hours to allow flavours to meld. Just before serving, sprinkle with extra herbs and coarse black pepper if desired.

Variations

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

Dill instead of parsley: Use dill for a fresher, slightly sharper herb note.

Pickles or gherkins: Finely chopped for tangy crunch.

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

Vegan option: Use plant-based mayo and dairy-free sour cream, and omit eggs.

Serving suggestions

This salad pairs well with grilled meats, chicken and fish and makes a great side for sandwiches, pies and savoury bakes. It’s versatile enough to accompany a wide range of mains at casual meals and celebrations.

Storage

Store in an airtight container in the refrigerator for up to 3 days. Keep it well covered to maintain creaminess and give it a quick stir before serving.