Mary Berry Potato Salad Recipe

Potato salad has long been a staple of gatherings, picnics, and family dinners, but Mary Berry’s version brings a refreshing twist to this classic dish. Known for her simple yet elegant recipes, this potato salad blends perfectly cooked potatoes with a creamy dressing, fresh herbs, and a touch of tang that elevates every bite.

This recipe is more than just a side dish—it’s a centerpiece that adds sophistication to any table. Whether you’re hosting a garden party or looking to bring something special to a potluck, Mary Berry potato salad recipe offers a delicious balance of flavor and texture. It’s a dish that turns ordinary ingredients into an extraordinary experience.

Recipe at a Glance

Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Servings6
Difficulty LevelEasy
Dietary SuitabilityVegetarian, Gluten-Free

Ingredients You’ll Need

  • 1 ½ lbs (700g) baby potatoes
  • 3 tbsp mayonnaise
  • 2 tbsp crème fraîche
  • 1 tsp Dijon mustard
  • 1 tsp white wine vinegar
  • 2 tbsp fresh parsley, chopped
  • 1 tbsp fresh chives, chopped
  • Salt and freshly ground black pepper, to taste

Substitutes and Optional Ingredients

  • Crème fraîche substitute: Use sour cream or Greek yogurt for a tangy twist.
  • Mustard options: Swap Dijon with wholegrain mustard for added texture.
  • Herbs: Add dill or tarragon for an aromatic variation.

Equipment You’ll Need for Mary Berry Potato Salad Recipe

  • Medium-sized pot
  • Large mixing bowl
  • Sharp knife
  • Cutting board
  • Measuring spoons

Step-by-Step Guide to Making Mary Berry’s Potato Salad

Time needed: 20 minutes

Making Mary Berry’s potato salad is simple! Just follow these easy steps:

  1. Prepare the potatoes

    Wash and scrub the baby potatoes thoroughly. Place them in a pot, cover with cold water, and add a pinch of salt.

  2. Cook the potatoes

    Bring the water to a boil and cook the potatoes for 15–20 minutes, or until tender when pierced with a fork. Drain and let them cool slightly.

  3. Prepare the dressing

    In a large mixing bowl, whisk together mayonnaise, crème fraîche, Dijon mustard, white wine vinegar, and a pinch of salt and pepper.

  4. Combine ingredients

    Once the potatoes are cool enough to handle, cut them into halves or quarters, depending on their size. Gently toss the potatoes with the dressing until evenly coated.

  5. Add the herbs

    Sprinkle parsley and chives over the potato salad, folding gently to distribute the herbs.

  6. Chill and serve

    Refrigerate for at least 30 minutes to let the flavors meld. Serve chilled or at room temperature.

Nutrition Facts & Dietary Info

Each recipe serves 6, and each serving has the following nutrition profile:

NutrientAmount Per Serving
Calories160
Fat8g
Protein3g
Carbohydrates19g
Fiber2g

This recipe is vegetarian and naturally gluten-free.

Why This Recipe Is a Must-Try

  • Simple to prepare: With basic ingredients and straightforward steps, this recipe is perfect for all skill levels.
  • Versatile: Ideal for picnics, barbecues, or potlucks, and complements a variety of main dishes.
  • Fresh and flavorful: The combination of fresh herbs and creamy dressing ensures a delightful taste.

Pro Tips for Perfect Mary Berry Potato Salad

  • Choose waxy potatoes: Baby potatoes or fingerlings work best as they hold their shape and texture.
  • Don’t overcook the potatoes: Cook until just tender to prevent them from becoming mushy.
  • Chill before serving: Letting the salad sit in the fridge allows the flavors to develop beautifully.

Fun Variations & Ingredient Swaps

  • Add a crunch: Include chopped celery, diced radishes, or crispy bacon for texture.
  • Make it zesty: Add a splash of lemon juice or zest for a bright twist.
  • Go vegan: Use vegan mayonnaise and coconut yogurt for a plant-based version.

Avoid These Common Mistakes

  • Skipping seasoning: Potatoes absorb flavor, so don’t skimp on salt during cooking and seasoning.
  • Dressing too early: Toss the potatoes while warm, but avoid dressing them when piping hot to prevent a runny consistency.
  • Overcrowding the pot: Ensure the potatoes cook evenly by giving them enough space in the water.

How to Store & Serve Mary Berry Potato Salad

Storing

Store the potato salad in an airtight container in the refrigerator for up to 3 days. Avoid freezing, as the dressing can separate and alter the texture.

Serving

Best served chilled or at room temperature. Garnish with extra herbs for a fresh finish. It pairs wonderfully with grilled meats or sandwiches.

Related Recipe: How to make Mary Berry Potato Gratin Recipe

Mary Berry Potato Salad FAQs

Can I make this potato salad in advance?

Yes, this salad is perfect for meal prep! Prepare it a day in advance and refrigerate. The flavors intensify as it sits, making it even tastier the next day.

What’s the best way to transport this salad for a picnic?

Pack it in a well-sealed container and keep it in a cooler bag with ice packs to maintain freshness and food safety.

Can I use sweet potatoes instead of baby potatoes?

While the flavor profile will change, sweet potatoes can be a delicious alternative. They add natural sweetness and pair well with the creamy dressing.

Conclusion

Mary Berry’s Potato Salad is a classic recipe that combines creamy dressing, fresh herbs, and perfectly cooked potatoes for a side dish that’s always a crowd-pleaser. With its easy preparation and versatile flavors, it’s a must-have for gatherings or simple family meals. Whether you stick to the traditional recipe or explore fun variations, this dish is sure to impress.

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