Mary Berry’s Potato Salad is a classic, creamy side dish that balances the richness of mayonnaise with the fresh tang of yogurt and wholegrain mustard. Ideally the potatoes should be mixed with the dressing while they are still warm to ensure they absorb the flavors thoroughly before cooling.
Mary Berry Potato Salad Recipe Ingredients
- 2 lb (1 kg) new potatoes (waxy variety like Charlotte or baby reds)
- 4 tbsp high-quality mayonnaise
- 4 tbsp full-fat Greek yogurt or crème fraîche
- 1 tsp wholegrain mustard (or Dijon for a smoother finish)
- 1 tsp white wine vinegar
- 1/2 tsp sugar
- 4 spring onions (scallions), finely chopped
- Salt and freshly ground black pepper
- Fresh chopped parsley or chives, for garnish
How To Make Mary Berry Potato Salad Recipe
- Cook the Potatoes: Scrub the potatoes but leave the skins on for texture. Place them in a large pot of salted water and bring to a boil. Simmer for 15 to 20 minutes until they are tender and easily pierced with a knife, but not falling apart.
- Prepare the Dressing: While the potatoes are cooking, mix the mayonnaise, yogurt (or crème fraîche), mustard, white wine vinegar, and sugar in a large bowl. Season generously with salt and black pepper.
- Drain and Prep: Drain the potatoes thoroughly. If they are large, cut them in half or quarters while they are still hot. If they are small, you can leave them whole.
- Combine: Add the warm potatoes to the bowl with the dressing. Toss gently until every potato is coated in the creamy sauce. The heat from the potatoes will loosen the dressing slightly, helping it soak into the skins.
- Add Aromatics: Stir in the finely chopped spring onions.
- Cool and Serve: Allow the salad to cool to room temperature, then cover and refrigerate until needed. Just before serving, scatter the fresh parsley or chives over the top.
Recipe Tips
- Potato Variety: Always use a waxy potato variety (like Charlotte, Maris Piper, or Yukon Gold). Floury potatoes (like Russets) will crumble and turn into mash when tossed with the dressing.
- The “Warm” Rule: Mixing while warm is Mary’s golden rule. Cold potatoes form a starch barrier that prevents flavors from penetrating, whereas warm potatoes act like a sponge.
- Crunch Factor: For extra texture, you can add 2 stalks of finely diced celery or a handful of chopped radishes to the mixture once it has cooled.
- Lightening it Up: Using half yogurt and half mayonnaise is Mary’s trick to keep the salad creamy without being cloying or overly greasy.
What To Serve With Mary Berry Potato Salad
Potato salad accompaniments are versatile additions frequently served at summer barbecues and cold buffets. Ideally the main protein should be savory and simple, like a honey-glazed ham or poached salmon, to complement the creamy texture of the salad.
- Cold sliced ham or roast chicken
- Mary Berry Sausage Cassoulet (served as a side)
- Quiche Lorraine or a savory tart
- Grilled sausages or burgers
How To Store Mary Berry Potato Salad
- Refrigerate: Store the salad in an airtight container in the refrigerator for up to 3 days. It often tastes better on the second day as the flavors meld.
- Stir Before Serving: The dressing may thicken or settle at the bottom of the bowl after sitting in the fridge. Give it a gentle stir to re-coat the potatoes before serving.
- Freeze: Do not freeze potato salad. The potatoes will become watery and the mayonnaise-based dressing will separate and curdle upon thawing.
Mary Berry Potato Salad Nutrition Facts
- Calories: 190 kcal (per serving)
- Carbohydrates: 22g
- Protein: 3g
- Fat: 9g
- Fiber: 2g
- Sugar: 3g
Nutrition information is estimated per serving based on 6 servings.
FAQs
No, Mary Berry recommends leaving the skins on new potatoes for extra flavor, texture, and nutrition. Just ensure they are scrubbed clean of any dirt before boiling.
Yes. Substitute the mayonnaise with a high-quality vegan mayo and replace the yogurt with an unsweetened dairy-free yogurt or vegan sour cream.
? This usually happens if the potatoes weren’t drained well enough before adding the dressing, or if you added watery vegetables (like cucumber) that released liquid as they sat.
Try More Recipes:
- Mary Berry Sweet Potato Soup Recipe
- Mary Berry Chicken Hotpot With Potato Topping Recipe
- Mary Berry Twice-Cooked Roast Potatoes Recipe
Mary Berry Potato Salad Recipe
Description
A classic British potato salad featuring waxy new potatoes, spring onions, and a lightened mayo-yogurt dressing.
Ingredients
Instructions
- Boil potatoes in salted water for 15–20 minutes.
- Whisk mayo, yogurt, mustard, vinegar, and sugar in a bowl.
- Drain potatoes and cut in half while hot.
- Toss warm potatoes in the dressing.
- Stir in chopped spring onions.
- Cool and garnish with herbs before serving.
Notes
- If you prefer a sharper taste, add an extra teaspoon of vinegar or lemon juice.
- Crisp bacon bits make a wonderful non-traditional topping.
- Ensure the potatoes are uniform in size so they cook evenly.
