This is a sweet and tangy variation of potato salad. Not for the calorie-conscious though.
- 6 medium white potatoes, with skin
For the dressing
- ½ can sweetened condensed milk
- ¾ cup mayonnaise
- 1 teaspoon mustard
- salt and pepper
- 1 tablespoon chopped fresh parsley
- Cook the potatoes and try to peel them while warm, then cut into slices.
- Add the condensed milk and mayonnaise and stir in while the potatoes are still warm.
- Sprinkle parsley over the top.
- Chill before serving.