Mary Berry Potato Salad Dressing Recipe

This creamy tangy Mary Berry Potato Salad Dressing is made with mayonnaise, Dijon mustard, and fresh chives and ready in 5 minutes. The rich mayonnaise base breaks down slightly when whisked with white wine vinegar to coat warm potatoes perfectly. I always keep a jar of this mixed up in the fridge for summer barbecues.

Why This Classic Works

I used to just throw plain mayonnaise onto my potatoes, but they always tasted flat and heavy. Learning to balance the rich base with white wine vinegar and a touch of caster sugar changed everything.

The Dijon mustard adds a subtle warmth that cuts through the creaminess without overpowering the herbs. I find this simple ratio is completely foolproof and tastes infinitely better than store-bought tubs.

Mary Berry Potato Salad Dressing Ingredients

• 6 tbsp full-fat mayonnaise
• 1 tbsp white wine vinegar
• 1 tsp Dijon mustard
• 1/2 tsp caster sugar
• 2 tbsp fresh chives, finely chopped
• 1/4 tsp sea salt
• 1/4 tsp freshly ground black pepper

How To Make Mary Berry Potato Salad Dressing

1. Combine the base: Add the mayonnaise, white wine vinegar, Dijon mustard, and caster sugar to a medium mixing bowl.
2. Whisk until smooth: Stir the ingredients vigorously until the sugar dissolves and the mixture looks completely unified.
3. Add the herbs: Fold in the finely chopped chives, sea salt, and black pepper.
4. Rest the dressing: Let the mixture sit at room temperature for five minutes before tossing with cooked potatoes.

Recipe Tips

• Use full-fat mayonnaise: Light versions contain too much water and will make your dressing split when mixed with the vinegar.
• Dress potatoes while warm: Pouring this dressing over slightly warm potatoes helps them absorb the flavours much better than cold ones.
• Snip herbs with scissors: Chopping chives with a dull knife bruises them, so snip them directly into the bowl for the freshest flavour.

What To Serve With Potato Salad Dressing

This tangy dressing transforms simple boiled new potatoes into a fantastic side for grilled chicken or glazed ham. It also works wonderfully drizzled over a crisp green salad or used as a dip for crunchy vegetable sticks.

How To Store

Keep the dressing in an airtight glass jar in the fridge for up to 5 days. Stir it well before using, as the vinegar might separate slightly as it sits. Do not freeze this dressing.

FAQs

• Can I use salad cream instead of mayonnaise? No, salad cream is already heavily vinegared and sweet. Stick to a high-quality mayonnaise for the right balance.
• Can I swap the chives for other herbs? Yes, fresh parsley or dill are excellent substitutes. Ensure you use fresh herbs, as dried ones will not provide the right texture or flavour.
• Why did my dressing become runny? Adding too much vinegar or mixing it with wet potatoes can thin out the dressing. Make sure your boiled potatoes are steamed dry before dressing.

Nutrition

• Calories: 140 kcal
• Total Fat: 15g
• Saturated Fat: 2g
• Cholesterol: 10mg
• Sodium: 150mg
• Total Carbohydrate: 2g
• Protein: 0g

Try More Recipes:

• Mary Berry Bulgur Wheat Salad Recipe
• Mary Berry Potato Salad Recipe
• Mary Berry Warm Honeyed Salmon Salad Recipe