Creamy potato salad with an easy dressing.

Easy creamy potato salad

This recipe for my mom's potato salad is a family favorite and a hit at any summer party. So easy to make with a perfectly creamy condensed milk dressing. 
Course Gluten free, Potato salad, Side Dish, Vegetarian
Cuisine American
Keyword creamy potato salad, easy potato salad, potato salad, potato salad dressing, salad
Prep Time 15 minutes
Cook Time 1 hour
Fridge time 2 hours
Total Time 1 hour 15 minutes
Servings 10
Calories 231kcal
Author Alida Ryder


  • 8 large potatoes
  • cups spring onions chopped
  • 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


  • 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. 



Calories: 231kcal | Carbohydrates: 10g | Protein: 2g | Fat: 20g | Saturated Fat: 4g | Cholesterol: 20mg | Sodium: 409mg | Potassium: 152mg | Sugar: 9g | Vitamin A: 780IU | Vitamin C: 12mg | Calcium: 77mg | Iron: 0.7mg