Easy Creamy Potato Salad
This recipe for my mom’s creamy potato salad is a family favorite and a hit at any summer party. So easy to make with a perfectly creamy condensed milk dressing.
My mom was the queen of summer side dishes. Her macaroni salad was always a crowd favorite but what people came back for most, was her potato salad.
And the best part? It’s the easiest potato salad I have ever made. Nothing fancy here, just complete deliciousness. The key to my mom’s potato salad dressing is sweetened condensed milk. I know, it sounds strange, but believe me when I tell you that it is absolutely revolutionary. The condensed milk of course adds sweetness to the dressing but it also adds insane creaminess and this lushness that can only be found in a can of condensed milk.
Ingredients and Substitutions
- Potatoes. Any variety of potato will work for this salad: Russet potatoes, Yukon Gold potatoes, red potatoes etc.
- Mayonnaise.
- Sour cream.
- Sweetened condensed milk.
- Lemon juice.
- Salt and black pepper.
- Add-ins: I love using spring onions or chives and parsley for color but chopped red onion, fresh dill and paprika can all be used too. If you want some crunch and acidity, dill pickles are a great addition. If you love hard-boiled eggs in your potato salad, feel free to add a few chopped eggs too. Fresh celery or crispy bacon bits are great for texture.
How To Make Creamy Potato Salad
- Boil the potatoes: Peel and chop the potatoes into medium-sized chunks. Place in a pot with salted water and bring to the boil. Cook until the potatoes are just fork tender then drain and allow to cool for 10 minutes.
- Make the dressing: Combine all the ingredients and mix well. Taste and adjust seasoning.
- Combine: Pour the dressing over the potatoes, mix gently then cover and refrigerate for at least 2 hours or until chilled completely then serve.
Can I Make This Ahead?
Potato salad is always best when made at least a few hours in advance. I prefer making it the day before I intend on serving it but making it 3-4 hours before serving works well too. Any leftovers can be kept in an airtight container in the fridge for up to 3 days.
Serving Suggestions
We love creamy potato salad with pork chops, steak or grilled chicken. Adding other summery sides like corn on the cob, zucchini salad or tomato salad makes it a feast!
Ingredients
- 8 large potatoes
- 1½ cups spring onions chopped, alternatively use ½ cup chopped chives
- 1 cup parsley chopped
For the potato salad dressing
- 1 cup mayonnaise
- ½ cup sour cream
- ½ cup sweetened condensed milk
- 1-2 tbsp lemon juice
- 1-2 tsp salt to taste
- pepper to taste
Instructions
- Place the potatoes in a large pot and fill with water, generously salt and place over high heat.
- Boil the potatoes until a knife can be inserted easily.
- Drain the potatoes and allow to cool to warm room temperature then peel and cut into large chunks.
- Mix all the dressing ingredients together then pour over the potatoes. Add the spring onions and parsley and mix well.
- Cover and refrigerate for 1-2 hours (alternatively overnight) and serve.
Video
Notes
- Pour the dressing over the potatoes while they are still a little warm. This way they suck up the dressing and absorb the flavor.
- It’s also important to over-season the dressing. The dressing needs to be a little too sharp, a little too sweet and a a little too salty because the potatoes themselves are like bland little sponges just waiting for the dressing.
Lovely recipe alida! May i ask are you south african? This is how my family makes potatoe salad and i have only ever known it to be something thats popular in sa. I look forward to going through your recipes🙂
I am, yes! 🙂
I read the reviews before making this salad fully expecting it to be an absolute hit – and it exceeded expectations.
There are never leftovers & it never goes to the table without someone remarking on how incredibly delicious it is.
For my tastes I like to double the lemon juice & add 1 generous teaspoonful of hot english mustard. For the Aussies – Praise Mayonnaise is essential.
Thank you for sharing this recipe, we’re loving it over here.
That is awesome to hear, thanks Luke!
Sweetened condensed milk? just because you can doesn’t mean you should.
You absolutely should. It’s a game changer.
What if you don’t have sour cream, remember that we are in lock down
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Use plain yoghurt or just leave out. It adds creaminess but won’t ruin the salad if you don’t have it.
Is your recipe close to ‘Dawn’s”?
I really liked Dawn’s, but can’t find it anywhere anymore.
I’m not sure as I’ve never tried their version.
Added chopped boiled eggs and it was a hit. Love how sweet and creamy it was.
So glad you liked this recipe and love that you added boiled eggs. 🙂
My mom made this yesterday and it was the first salad to be finished. No one could believe it when she told us it obtained condensed milk. Definitely making this again.
Oh, that’s so great to hear. People are always surprised but I’ve converted everyone I’ve served it to.
What type of potato do you use?
Most potatoes work well but a waxier potato is always good for potato salads.
Made this salad for our 4th cook out yesterday and it was an absolute hit. I’ll be honest, I was totally sceptical about the condensed milk but the sweet creaminess it added was over the top delicious. Fantastic recipe and so easy.
Yay! Another convertee! So glad you liked it.
That dressing looks SO creamy! Can’t wait to try it this week!
Thanks so much Gene! Hope you love it.
I’ve never tried sweetened condensed milk in my potato salad! I’ve got to give this a try Alida!
You will LOVE it!