South African Potato Salad Food
SOUTH AFRICAN POTATO SALAD
Delicious recipe of my mom's! The secret ingredient makes this potato salad different from all the rest!
Provided by corrinamarais
Categories Salad Potato Salad Recipes Creamy Potato Salad Recipes
Time 40m
Yield 15
Number Of Ingredients 6
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.
Nutrition Facts : Calories 412 calories, Carbohydrate 43.1 g, Cholesterol 141.2 mg, Fat 23.3 g, Fiber 4.5 g, Protein 9.6 g, SaturatedFat 5.1 g, Sodium 217.6 mg, Sugar 17 g
SOUTH AFRICAN INSPIRED POTATO SALAD
A recipe from Linda Johnson. The carrots may not normally be added in a South African Potato Salad, but she adds them for color and nutrition. Cooking time doesn't include time to cook potatoes.
Provided by Enjolinfam
Categories Potato
Time 20m
Yield 8 1/2 cup servings
Number Of Ingredients 11
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.
Nutrition Facts : Calories 77.5, Fat 0.8, SaturatedFat 0.1, Cholesterol 0.8, Sodium 173.1, Carbohydrate 16.3, Fiber 2.5, Sugar 2.4, Protein 2.1
SOUTH AFRICAN POTATO SALAD
This would be an excellent potato salad to take to those family reunions this summer. You can use Hellmans Mayo or your own favorite brand of mayonnaise.
Provided by litldarlin
Categories Brunch
Time 20m
Yield 15 serving(s)
Number Of Ingredients 6
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.
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