Description
Creamy potato salad with condensed milk is the perfect side dish for summer picnics and family barbecues. This delightful recipe combines tender potatoes, a luscious sweet dressing, and crunchy vegetables for a flavor experience that brings smiles to every gathering. Easy to prepare and visually appealing, this creamy potato salad will be the star of your next potluck or backyard party.
Ingredients
Scale
- 2 pounds Yukon Gold or red potatoes
- 1 cup sweetened condensed milk
- ½ cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 stalk celery, finely chopped
- 4 green onions, thinly sliced
- Salt and pepper to taste
- Paprika (optional, for garnish)
Instructions
- Wash and peel the potatoes, then chop them into bite-sized pieces. Place in a large pot with salted water and bring to a boil. Cook until fork-tender, about 10-15 minutes.
- In a separate bowl, whisk together the sweetened condensed milk, mayonnaise, mustard, salt, and pepper until smooth.
- Drain the cooked potatoes and let them cool slightly. Add them to the dressing mixture, gently folding until well coated.
- Stir in the chopped celery and green onions for added crunch.
- Cover the salad and refrigerate for at least one hour before serving to allow flavors to meld.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 cup (250g)
- Calories: 350
- Sugar: 12g
- Sodium: 420mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 5mg