South African Inspired Potato Salad Recipes

Steps:

• Place eggs in a saucepan and cover with water. Bring to a boil and cook for 10 minutes. Remove eggs with a slotted spoon and set aside to cool. Add whole potatoes to the water and boil until a knife is easily inserted, but they are not too soft. Drain and cool.
• Peel and chop the eggs and place them in a large serving bowl. Stir in the green onions. When the potatoes have cooled, peel and chop then add them to the bowl. Pour in the sweetened condensed milk and stir in the mayonnaise. Sprinkle parley over the top. Chill until serving. This is best served chilled.

Steps:

• Mix the sour cream, Vegenaise or miracle whip and all the seasonings together.
• Add the rest of the ingredients and mix gently until well blended.
• Garnish with parsley and grape tomatoes. Chill in refrigerator until serving time.

Steps:

• Place eggs in a saucepan and cover with water.
• Bring to a boil and cook for 10 minutes.
• Remove eggs with a slotted spoon and set aside to cool.
• Add whole potatoes to the water and boil until a knife is easily inserted, but they are not too soft.
• Drain and cool.
• Peel and chop the eggs and place them in a large serving bowl.
• Stir in the green onions.
• When the potatoes have cooled, peel and chop then add them to the bowl.
• Pour in the sweetened condensed milk and stir in the mayonnaise.
• Sprinkle parley over the top.
• Chill until serving.

Steps:

• Place potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until tender, 10-15 minutes. Drain; refrigerate until cold. Add eggs, onions and pickles; toss well. Stir in mustard, celery seed and mayonnaise. Season with salt and pepper; mix well. Refrigerate until serving.