Mary Berry Potato Salad Recipe
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.
- Prep Time: 10
- Cook Time: 20
- Total Time: 30 minutes
- Yield: 6
- Category: Salad
- Method: Boiling and mixing
- Cuisine: British
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.
Find it online: https://britishbakingrecipes.co.uk/mary-berry-potato-salad/