Sweetened Condensed Milk Salad Dressing Recipes

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EASY CREAMY POTATO SALAD



Easy creamy potato salad image

This recipe for my mom's potato salad is a family favorite and a hit at any summer party. So easy to make with a perfectly creamy condensed milk dressing.

Provided by Alida Ryder

Categories     Gluten free     Potato salad     Side Dish     Vegetarian

Time 1h15m

Number Of Ingredients 9

8 large potatoes
1½ cups spring onions (chopped)
1 cup parsley (chopped )
1 cup mayonnaise
½ cup sour cream
½ cup sweetened condensed milk
1-2 tbsp lemon juice
1-2 tsp salt (to taste)
pepper (to taste)

Steps:

  • Place the potatoes in a large pot and fill with water, generously salt and place over high heat.
  • Boil the potatoes until a knife can be inserted easily.
  • Drain the potatoes and allow to cool to warm room temperature then peel and cut into large chunks.
  • Mix all the dressing ingredients together then pour over the potatoes. Add the spring onions and parsley and mix well.
  • Cover and refrigerate for 1-2 hours (alternatively overnight) and serve.

Nutrition Facts : Calories 231 kcal, Carbohydrate 10 g, Protein 2 g, Fat 20 g, SaturatedFat 4 g, Cholesterol 20 mg, Sodium 409 mg, Sugar 9 g, ServingSize 1 serving

SWEET MACARONI SALAD



Sweet Macaroni Salad image

A sweet out-of-the-ordinary dressing makes this macaroni salad special. My aunt gave me the recipe and it has become one of my favorites. I occasionally leave out the green pepper if I know that people don't like it, and it still tastes great. -Idalee Scholz, Cocoa Beach, Florida

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 20m

Yield 16 servings.

Number Of Ingredients 10

1 package (16 ounces) elbow macaroni
4 medium carrots, shredded
1 large green pepper, chopped
1 medium red onion, chopped
2 cups mayonnaise
1 can (14 ounces) sweetened condensed milk
1 cup cider vinegar
1/2 cup sugar
1 teaspoon salt
1/2 teaspoon pepper

Steps:

  • Cook macaroni according to package directions. Drain and rinse in cold water; drain well., In a large bowl, combine macaroni and vegetables. Whisk together remaining ingredients until smooth and sugar is dissolved; stir into macaroni mixture. Refrigerate, covered, overnight.

Nutrition Facts : Calories 400 calories, Fat 23g fat (5g saturated fat), Cholesterol 10mg cholesterol, Sodium 332mg sodium, Carbohydrate 43g carbohydrate (22g sugars, Fiber 2g fiber), Protein 6g protein.

SWEETENED CONDENSED MILK SALAD DRESSING



Sweetened Condensed Milk Salad Dressing image

I know there is the Edmonds Cookbook version of this dressing but this is the one that I grew up with and its slightly different, it came from the back of the highlander condensed milk tin, I still make it today and it seems to keep indefinately in the fridge, great with everything.

Provided by Stay in the Bay NZ

Categories     Salad Dressings

Time 7m

Yield 50 serving(s)

Number Of Ingredients 7

1 (395 g) can sweetened condensed milk
1 cup salad oil
1 cup cider vinegar
4 egg yolks
1 teaspoon salt
3 teaspoons dry mustard
1/4 teaspoon cayenne pepper

Steps:

  • Place all ingredients in a food processor and combine for a minute or until everything is well mixed.
  • Pour into bottles.
  • Makes approx 750ml.

CONDENSED MILK DRESSING



Condensed Milk Dressing image

This is an old favourite in New Zealand, I think most people can remember their mum making a lettuce salad and having this dressing on the side. It is printed in the Edmonds Cookbook, but I have printed my mum's recipe below (as it uses less vinegar & salt).

Provided by LilKiwiChicken

Categories     Salad Dressings

Time 2h5m

Yield 2 cups

Number Of Ingredients 4

1 (397 g) can condensed milk
3/4 cup vinegar (we normally use malt vinegar)
1/2 teaspoon salt
1 tablespoon dry mustard (I normally use Coleman's but any similar brand will do)

Steps:

  • Put approximately 3 tablespoons of condensed milk into a small bowl.
  • Add the mustard and mix until the lumps have disappeared.
  • Then, add the rest of the condensed milk and salt (if using), and stir until combined.
  • Slowly add the vinegar. I normally add 1/4 cup, stir this through, then keep adding more vinegar to taste. You don't need to use the full 3/4 cup, it really depends on how sweet/acidic you like the dressing to be.
  • Leave in the fridge until thickened (I find this is normally about 2 hours), then use on your favourite salad.

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