medshi8 This creamy, tangy Mary Berry Potato Salad is made with tender new potatoes, a two-step mustard dressing, and crunchy fresh vegetables, ready in under 30 minutes. The secret lies in tossing the cooked potatoes in a sharp vinaigrette while they are still warm, allowing them to soak up the flavour before adding the creamy mayonnaise. I love serving this at summer barbecues because it holds its texture perfectly without becoming mushy.
The Secret To Getting It Right
I used to think potato salad was just boiled spuds mixed with mayonnaise, which often resulted in a bland, claggy side dish. Making Mary Berry’s version taught me that the temperature of the potatoes matters just as much as the ingredients.
By tossing the hot potatoes in a punchy mix of oil, vinegar, and mustard first, you force the flavour into the potato flesh rather than just coating the skin. Once cooled, the mayonnaise adds that necessary richness, but the result is far more complex and seasoned than the standard tub you buy at the supermarket.
Mary Berry Potato Salad Ingredients
- The Salad Base:
- 500g baby new potatoes (scrubbed, left whole or halved if large)
- 4 celery sticks, finely chopped
- 1 bunch spring onions, finely sliced
- 150g radishes, thinly sliced (optional for crunch)
- Small bunch of fresh flat-leaf parsley, chopped
- The Vinaigrette (Step 1):
- 4 tbsp olive oil
- 3 tbsp white wine vinegar
- 3 tbsp Dijon mustard
- 1 tbsp caster sugar
- Salt and freshly ground black pepper
- The Creamy Finish (Step 2):
- 6 tbsp mayonnaise
How To Make Mary Berry Potato Salad
- Boil the potatoes: Place the new potatoes in a large pan of salted cold water. Bring to the boil and simmer for about 15 minutes until they are tender but still holding their shape. Drain well.
- Make the base dressing: While the potatoes are cooking, whisk the olive oil, white wine vinegar, Dijon mustard, caster sugar, salt, and pepper in a large mixing bowl until the sugar has dissolved and the mixture is smooth.
- Absorb the flavour: Cut the warm potatoes into halves or quarters (depending on size) and immediately toss them into the mustard vinaigrette. Let them sit and cool completely—this step allows the potatoes to absorb the tangy seasoning.
- Add the crunch: Once the potatoes are cool, stir in the mayonnaise, chopped celery, spring onions, radishes, and half of the chopped parsley. Mix gently to coat everything evenly.
- Serve: Spoon the salad into a serving dish and scatter with the remaining fresh parsley before serving.
Recipe Tips
- Keep the skins on: New potatoes have thin, delicate skins that add texture and flavour; just give them a good scrub before boiling rather than peeling them.
- Dress while hot: Do not wait for the potatoes to cool before adding the oil and vinegar mixture, or they won’t absorb the seasoning properly.
- Watch the cook time: You want the potatoes tender enough to eat but firm enough to slice without crumbling into mash. check them with a fork after 12 minutes.
- Chill factor: While you can eat it at room temperature, chilling it in the fridge for an hour allows the mayonnaise to firm up slightly for a better texture.
What To Serve With Potato Salad
This salad is robust enough to be served alongside poached salmon or grilled chicken for a classic summer lunch. It also pairs beautifully with a quiche or cold sliced ham for a traditional British buffet spread.
How To Store
Keep leftover salad in an airtight container in the fridge for up to 2 days. I wouldn’t recommend freezing this dish as the mayonnaise and salad vegetables will become watery and split upon thawing.
FAQs
Can I use a different vinegar? Yes, cider vinegar works well if you don’t have white wine vinegar, though it is slightly sweeter and fruitier.
Is this recipe gluten-free? Yes, provided your mustard and mayonnaise are certified gluten-free (most are, but always check the label).
Can I substitute the mayonnaise? For a lighter version, you can swap half the mayonnaise for Greek yoghurt or crème fraîche, though the flavour will be tangier.
Nutrition
- Calories: 345 kcal
- Total Fat: 28g
- Saturated Fat: 4g
- Cholesterol: 15mg
- Sodium: 320mg
- Total Carbohydrate: 22g
- Protein: 3g
Try More Recipes:
- Mary Berry Twice Roasted Potatoes Recipe
- Mary Berry Dauphinoise Potatoes Recipe
- Mary Berry Roast Potatoes Recipe
Mary Berry Potato Salad
6
servings15
minutes15
minutes30
minutesMary Berry Potato Salad combines tender new potatoes with a unique two-step dressing for maximum flavour. Made with Dijon mustard, fresh celery, and creamy mayonnaise, this classic side is ready in 30 minutes. Perfect for barbecues, buffets, or light summer lunches.
Ingredients
500g baby new potatoes (scrubbed, left whole or halved if large)
4 celery sticks, finely chopped
1 bunch spring onions, finely sliced
150g radishes, thinly sliced (optional for crunch)
Small bunch of fresh flat-leaf parsley, chopped
4 tbsp olive oil
3 tbsp white wine vinegar
3 tbsp Dijon mustard
1 tbsp caster sugar
Salt and freshly ground black pepper
6 tbsp mayonnaise
Directions
- Place the new potatoes in a large pan of salted cold water. Bring to the boil and simmer for about 15 minutes until they are tender but still holding their shape. Drain well.
- While the potatoes are cooking, whisk the olive oil, white wine vinegar, Dijon mustard, caster sugar, salt, and pepper in a large mixing bowl until the sugar has dissolved and the mixture is smooth.
- Cut the warm potatoes into halves or quarters (depending on size) and immediately toss them into the mustard vinaigrette. Let them sit and cool completely—this step allows the potatoes to absorb the tangy seasoning.
- Once the potatoes are cool, stir in the mayonnaise, chopped celery, spring onions, radishes, and half of the chopped parsley. Mix gently to coat everything evenly.
- Spoon the salad into a serving dish and scatter with the remaining fresh parsley before serving.
