Mary Berry’s Potato Salad is a classic and creamy side dish, perfect for barbecues, picnics, or family gatherings. Made with tender new potatoes, a rich mayonnaise-based dressing, and fresh herbs, this recipe delivers a delightful combination of flavors and textures. It’s simple to prepare and always a crowd-pleaser.
What is Mary Berry Potato Salad?
This potato salad features boiled new potatoes tossed in a creamy dressing made with mayonnaise, sour cream, and fresh herbs like chives or parsley. The dish is light yet flavorful, offering a refreshing side for any meal.
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Why You Should Try This Recipe
- Quick and Easy: Ready in under 30 minutes.
- Versatile: Pairs well with a variety of dishes.
- Family-Friendly: Loved by kids and adults alike.
- Customizable: Add extra ingredients to suit your taste.
- Perfect for Any Occasion: Great for casual meals or special events.
Ingredients Needed to Make Mary Berry Potato Salad
- New Potatoes (500g): The base of the salad, is creamy and tender.
- Mayonnaise (4 tbsp): Adds richness to the dressing.
- Sour Cream (2 tbsp): Lightens the dressing with a tangy touch.
- Dijon Mustard (1 tsp): Provides a subtle kick.
- Fresh Chives (2 tbsp, chopped): Add a mild onion flavor.
- Fresh Parsley (1 tbsp, chopped): Optional, for added freshness.
- Salt and Black Pepper (to taste): For seasoning.
Equipment Needed
- Large pot
- Mixing bowl
- Colander
- Wooden spoon
Instructions to Make Mary Berry Potato Salad
Step 1: Boil the potatoes
Place the new potatoes in a large pot and cover them with cold water. Add a pinch of salt and bring to a boil. Reduce the heat and simmer for 15-20 minutes, or until the potatoes are tender when pierced with a fork.
Step 2: Drain and cool
Drain the potatoes in a colander and allow them to cool slightly. If desired, cut larger potatoes into bite-sized pieces.
Step 3: Prepare the dressing
In a mixing bowl, combine the mayonnaise, sour cream, Dijon mustard, chopped chives, and parsley. Mix well and season with salt and black pepper to taste.
Step 4: Toss the potatoes
Add the warm potatoes to the dressing and gently toss until evenly coated.
Step 5: Chill and serve
Refrigerate the potato salad for at least 1 hour to allow the flavors to meld. Serve chilled or at room temperature as a side dish.
What Goes Well With Mary Berry Potato Salad
- Grilled Meats: Perfect alongside burgers, sausages, or chicken.
- Barbecued Vegetables: Complements smoky grilled flavors.
- Fresh Green Salad: Adds a refreshing contrast.
- Crusty Bread: For a hearty pairing.
- Seafood Dishes: Like salmon or prawns, for a light and flavorful meal.
Expert Tips for Making the Best Mary Berry Potato Salad
- Choose the Right Potatoes: Use waxy varieties like new potatoes or fingerlings for the best texture.
- Don’t Overcook the Potatoes: Boil until just tender to prevent them from becoming mushy.
- Use Fresh Herbs: Fresh chives and parsley enhance the salad’s flavor.
- Customize the Dressing: Add a splash of vinegar or lemon juice for extra tang.
- Serve Fresh: Potato salad is best enjoyed on the day it’s made.
Easy Variations of Mary Berry Potato Salad
- Add Vegetables: Mix in peas, green beans, or diced celery for added crunch.
- Egg Potato Salad: Include hard-boiled eggs for a protein boost.
- Spicy Twist: Add a pinch of cayenne pepper or paprika.
- Bacon Bits: Sprinkle crispy bacon over the top for a smoky flavor.
- Greek Style: Replace mayonnaise with Greek yogurt and add olives and feta cheese.
Best Practices to Store Mary Berry Potato Salad
- Refrigerate: Store in an airtight container in the fridge for up to 3 days.
- Serve Chilled: Always serve potato salad cold for the best flavor.
- Avoid Freezing: The creamy dressing doesn’t freeze well and may separate when thawed.
Nutrition Value (per serving):
- Calories: 180
- Protein: 3g
- Carbohydrates: 20g
- Fat: 10g
- Fiber: 2g
FAQs
Can I make potato salad ahead of time?
Yes, potato salad can be made up to a day in advance. Store it in an airtight container in the refrigerator to allow the flavors to meld.
How do I keep potato salad from becoming watery?
Drain the potatoes thoroughly after boiling and allow them to cool slightly before mixing with the dressing. Avoid overcooking the potatoes to maintain their structure.
Can I use a different type of potato for this recipe?
Yes, while new potatoes are recommended, you can use waxy potatoes like Yukon Gold or red potatoes, as they hold their shape well when boiled.
How long can potato salad be stored in the fridge?
Potato salad can be stored in an airtight container in the refrigerator for up to 3 days. Always serve it chilled for the best taste and texture.
Final Words
Mary Berry’s Potato Salad is a classic recipe that combines simplicity and flavor, making it a staple for any occasion.
Enjoy it as a side dish and savor the perfect balance of textures and tastes!
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Mary Berry Potato Salad Recipe
- Prep Time: 10
- Cook Time: 20
- Total Time: 30 minutes
- Yield: 6
- Category: Salad
- Method: Boiling and mixing
- Cuisine: British
Description
This potato salad features boiled new potatoes tossed in a creamy dressing made with mayonnaise, sour cream, and fresh herbs like chives or parsley. The dish is light yet flavorful, offering a refreshing side for any meal.
Ingredients
- New Potatoes (500g): The base of the salad, is creamy and tender.
- Mayonnaise (4 tbsp): Adds richness to the dressing.
- Sour Cream (2 tbsp): Lightens the dressing with a tangy touch.
- Dijon Mustard (1 tsp): Provides a subtle kick.
- Fresh Chives (2 tbsp, chopped): Add a mild onion flavor.
- Fresh Parsley (1 tbsp, chopped): Optional, for added freshness.
- Salt and Black Pepper (to taste): For seasoning.
Instructions
Step 1: Boil the potatoes
Place the new potatoes in a large pot and cover them with cold water. Add a pinch of salt and bring to a boil. Reduce the heat and simmer for 15-20 minutes, or until the potatoes are tender when pierced with a fork.
Step 2: Drain and cool
Drain the potatoes in a colander and allow them to cool slightly. If desired, cut larger potatoes into bite-sized pieces.
Step 3: Prepare the dressing
In a mixing bowl, combine the mayonnaise, sour cream, Dijon mustard, chopped chives, and parsley. Mix well and season with salt and black pepper to taste.
Step 4: Toss the potatoes
Add the warm potatoes to the dressing and gently toss until evenly coated.
Step 5: Chill and serve
Refrigerate the potato salad for at least 1 hour to allow the flavors to meld. Serve chilled or at room temperature as a side dish.
