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Mary Berry Potato Salad

Mary Berry Potato Salad Recipe

  • Author: Ekani Ella
  • 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.