Creamy Potato Salad with Condensed Milk
Creamy potato salad with condensed milk is a delightful twist on a classic side dish, combining tender potatoes with a unique sweet-savory dressing. This easy-to-make recipe is perfect for summer picnics, family barbecues, or any gathering where smiles and seconds are encouraged. With vibrant veggies and a creamy texture, this salad will quickly become a favorite at your table.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: Serves about 6 people 1x
- Category: Side Dish
- Method: Boiling
- Cuisine: American
Ingredients
Scale
- 3 pounds Yukon Gold potatoes
- 1 cup mayonnaise
- ½ cup sweetened condensed milk
- 2 tablespoons mustard
- 1 cup diced celery
- 1 cup diced bell peppers (red or green)
- Salt and pepper to taste
Instructions
- Wash the potatoes thoroughly and cut them into even cubes.
- Boil the potato cubes in salted water for 10-15 minutes until tender but not mushy. Drain and cool completely.
- In a large bowl, whisk together mayonnaise, condensed milk, and mustard until smooth.
- Gently fold in the diced celery and bell peppers along with salt and pepper.
- Add the cooled potatoes to the dressing mixture and toss until well-coated.
- Serve chilled or at room temperature.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 8g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 10mg
Keywords: - Customize your salad by adding ingredients like diced pickles or crispy bacon for extra flavor. - Store leftovers in an airtight container in the refrigerator for up to three days.