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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
minutes
Cook Time
1
hour
hour
Fridge time
2
hours
hours
Total Time
1
hour
hour
15
minutes
minutes
Servings
10
Calories
231
kcal
Author
Alida Ryder
Ingredients
8
large
potatoes
1½
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
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
Nutrition
Calories:
231
kcal
|
Carbohydrates:
10
g
|
Protein:
2
g
|
Fat:
20
g
|
Saturated Fat:
4
g
|
Cholesterol:
20
mg
|
Sodium:
409
mg
|
Potassium:
152
mg
|
Sugar:
9
g
|
Vitamin A:
780
IU
|
Vitamin C:
12
mg
|
Calcium:
77
mg
|
Iron:
0.7
mg