Classic Mary Berry Potato Salad Recipe UK

This creamy, tender Mary Berry Potato Salad Recipe Uk is made with baby new potatoes, mayonnaise, and Dijon mustard, ready in 25 minutes. The warm potatoes quickly soak up the rich, tangy dressing right after boiling, locking in all the brilliant flavours. I love making this simple side dish for weekend barbecues because it always vanishes from the table fast.

Why This Classic Works

Most potato salads rely entirely on heavy mayonnaise, which can leave the dish feeling quite claggy. I discovered that mixing full-fat Greek yoghurt with the mayonnaise brings a welcome lightness and a sharp tang that cuts through the starch. It balances the entire bowl beautifully without losing that classic comforting texture.

The real trick is tossing the potatoes in a little dressing while they are still warm. When I started using this method, the potatoes absorbed the flavour completely instead of just wearing a thick coat of slippery sauce on the outside.

Mary Berry Potato Salad Recipe Uk Ingredients

• 750g baby new potatoes (halved if large)
• 4 tbsp thick mayonnaise
• 4 tbsp full-fat Greek yoghurt
• 1 tbsp Dijon mustard
• 4 spring onions (finely sliced)
• 2 tbsp fresh chives (chopped)
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper

How To Make Mary Berry Potato Salad Recipe Uk

1. Boil The Potatoes: Place the potatoes in a large pan of salted cold water. Bring to a boil and simmer for 12-15 minutes until tender.
2. Mix The Dressing: While the potatoes cook, combine the mayonnaise, Greek yoghurt, and Dijon mustard in a large mixing bowl.
3. Drain And Steam: Drain the cooked potatoes well and let them steam dry in the colander for two minutes to remove any excess moisture.
4. Coat The Potatoes: Tip the warm potatoes into the dressing bowl and toss gently so the hot skins absorb the flavours immediately.
5. Add The Greens: Stir through the sliced spring onions, chopped chives, salt, and black pepper just before serving.

Recipe Tips

• Check for doneness: Piercing a potato with a sharp knife is the best test; it should slide in with no resistance.
• Don’t over-cool: Tossing the potatoes while warm is crucial for them to soak up the tangy dressing properly.
• Dry the potatoes: Steaming them dry in the colander prevents your creamy dressing from turning watery and slipping off the skins.

What To Serve With Potato Salad

This creamy side pairs brilliantly with grilled meats like sticky chicken skewers or traditional pork sausages. It also sits nicely alongside a slice of warm cheese quiche and a crisp green salad for a light summer lunch.

How To Store

Keep leftover potato salad in an airtight container in the fridge for up to three days. I do not recommend freezing this dish, as the mayonnaise dressing will split and turn watery when thawed.

FAQs

Can I use large potatoes instead of baby new potatoes?

Yes, but you must peel them and chop them into bite-sized cubes before boiling so they cook evenly.

What can I use instead of Greek yoghurt?

Crème fraîche or sour cream work exceptionally well, offering a similar sharp tang and richness to the dressing.

Why did my dressing become runny?

This usually happens if the potatoes are not drained properly. Always let them steam dry for a few minutes before mixing them into the bowl.

Nutrition

• Calories: 185 kcal
• Total Fat: 9g
• Saturated Fat: 1.5g
• Cholesterol: 8mg
• Sodium: 150mg
• Total Carbohydrate: 22g
• Protein: 4g

Try More Recipes:

• Mary Berry Fruit Salad with Yogurt Recipe
• Mary Berry Fruit Salad Recipe
• Mary Berry Bulgur Wheat Salad Recipe