Ingrediants
- 8 medium potatoes
- 4 large eggs
- ½ cup mayonnaise
- ¼ cup condensed milk
- ½–1 teaspoon mustard powder (to taste)
- 1/3 cup light sour cream
- ½ spring onion, finely chopped
Method
- Bring a large pot of salted water to a boil. Add potatoes and cook until a knife can be inserted easily.
- While potatoes cook, place eggs in a saucepan, cover and cook for 8 minutes. Set aside until cool enough to handle, then peel and slice.
- Drain the potatoes and allow to cool to warm room temperature, then peel and cut into large chunks.
- Add the eggs to the potatoes and place in the fridge to chill completely.
- Mix the mayonnaise, condensed milk, sour cream, mustard and just a dash of water or apple cider vinegar for tang in a small bowl.
- Add it to the potatoes and gently mix to combine everything, then add the spring onions and parsley and mix well.
- Cover and refrigerate for 1-2 hours (alternatively overnight) and serve