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 Time | 15 minutes |
Cook Time | 20 minutes |
Total Time | 35 minutes |
Servings | 6 |
Difficulty Level | Easy |
Dietary Suitability | Vegetarian, 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:
- 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.
- 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.
- 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.
- 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.
- Add the herbs
Sprinkle parsley and chives over the potato salad, folding gently to distribute the herbs.
- 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:
Nutrient | Amount Per Serving |
Calories | 160 |
Fat | 8g |
Protein | 3g |
Carbohydrates | 19g |
Fiber | 2g |
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.