Mary Berry Potato Salad Recipe

Name: Mary Berry Potato Salad Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 1kg new potatoes, halved if large; 150g mayonnaise; 2 tbsp crème fraîche; 1 tbsp Dijon mustard; 2 tbsp lemon juice; 3 spring onions, finely sliced; 2 tbsp chopped fresh parsley; 1 tbsp chopped fresh chives; Salt, to taste; Freshly ground black pepper, to taste

Mary Berry Potato Salad is a classic British side dish made with tender new potatoes coated in a creamy, flavorful dressing. It has a soft, buttery texture with fresh herbs, a gentle tang from mayonnaise and mustard, and plenty of comforting flavor in every bite. This easy recipe is perfect for summer barbecues, picnics, family dinners, and buffet tables. The recipe is beginner-friendly and takes about 35 minutes from start to finish.

Ingredients

For the Potato Salad

1kg new potatoes, halved if large
150g mayonnaise
2 tbsp crème fraîche
1 tbsp Dijon mustard
2 tbsp lemon juice
3 spring onions, finely sliced
2 tbsp fresh parsley, chopped
1 tbsp fresh chives, chopped
Salt, to taste
Freshly ground black pepper, to taste

How to Make Mary Berry Potato Salad Recipe

Prepare the potatoes: Wash the potatoes thoroughly and cut any large ones into even-sized pieces so they cook evenly.
Cook the potatoes: Place the potatoes in a large saucepan of salted water. Bring to the boil and cook for 15 to 20 minutes until tender when pierced with a knife.
Drain and cool: Drain the potatoes well and leave them to cool for about 10 minutes. They should still be slightly warm.
Make the dressing: In a large mixing bowl, combine the mayonnaise, crème fraîche, Dijon mustard, lemon juice, salt, and black pepper until smooth.
Add the herbs: Stir in the sliced spring onions, chopped parsley, and chives.
Mix everything together: Add the warm potatoes to the bowl and gently fold until every piece is coated in the creamy dressing.
Chill before serving: Cover the bowl and refrigerate for at least 30 minutes so the flavors can develop.
Serve: Garnish with extra herbs and serve chilled or at room temperature.

Tips for the Best Potato Salad

How do I stop the potatoes from falling apart?

Use waxy potatoes such as new potatoes and avoid overcooking them. Cook until just tender.

Should the potatoes be warm or cold when mixing?

Slightly warm potatoes absorb the dressing better and create more flavor throughout the salad.

Can I make potato salad ahead of time?

Yes. It often tastes even better after a few hours in the refrigerator as the flavors blend together.

How can I add more flavor?

Add crispy bacon, chopped pickles, capers, or extra fresh herbs for a flavor boost.

Serving Suggestions

Serve alongside grilled chicken.
Pair with burgers and hot dogs.
Enjoy with roast meats.
Add to picnic and buffet spreads.
Serve with barbecue dishes.

Storage

Room Temperature

Do not leave potato salad out for more than 2 hours. In hot weather, reduce this time to 1 hour.

Refrigerator

Store in an airtight container for up to 3 days. Stir before serving.

Freezing

Freezing is not recommended because the mayonnaise dressing may separate and affect the texture.

Nutrition

Calories: 285 kcal
Carbohydrates: 30g
Protein: 4g
Fat: 17g
Saturated Fat: 3g
Sodium: 290mg

Nutrition values are estimates and may vary depending on ingredients used.

FAQs

Can I use regular potatoes instead of new potatoes?

Yes, but waxy varieties such as Yukon Gold or red potatoes provide the best texture and hold their shape better.

Can I make Mary Berry potato salad the day before?

Yes. Preparing it a day ahead allows the flavors to develop and often improves the taste.

Can I add boiled eggs to this potato salad?

Absolutely. Chopped boiled eggs add extra protein and make the salad more filling.

Is this potato salad served hot or cold?

It is traditionally served chilled, but it can also be enjoyed slightly warm.