in Africa, South Africa

Potato salad “Windhoek”

updated

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Ingredients for 6 servings:

  • 10 eggs
  • 12 m.-sized potatoes
  • 1 bunch of spring onions, chopped
  • 355 ml salad mayonnaise
  • 397 g condensed milk, sweetened
  • 1 tbsp, heaped parsley
  • 4 medium-sized pickles, diced
  • e.g. salt and pepper

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 50 minutes

This type of potato salad with sweetened condensed milk is found in South Africa and Namibia.

Boil eggs for 10 minutes. Remove eggs from the water with a spoon and rinse. Boil whole, unpeeled potatoes in the same water until a knife tip can be inserted without much resistance, but do not overcook. Peel and chop the eggs. Cut the cooled potatoes into smaller slices and place them in a large bowl with the chopped spring onions and diced pickles. Add the sweetened condensed milk. Add the mayonnaise and mix well. Season with salt and pepper, if desired, and garnish with parsley.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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