How To Serve Potato Salad Recipe Mary Berry Simple

Posted on

Potato salad is a staple at picnics, barbecues, and potlucks. It’s a simple dish, but when done right, it can be incredibly flavorful and satisfying. This recipe from the beloved British baking legend Mary Berry is a true classic. It’s easy to follow, uses readily available ingredients, and delivers a creamy, perfectly seasoned potato salad that everyone will love.

Ingredients:

Creamy potato salad with salmon and prawns
Creamy potato salad with salmon and prawns

1.5 kg (3 lbs) potatoes (maris piper or similar waxy variety)

  • 300 ml (1 ¼ cups) mayonnaise
  • 150 ml (⅔ cup) whole milk yogurt
  • 1 tbsp Dijon mustard
  • 1 tbsp chopped fresh chives
  • 1 tbsp chopped fresh parsley
  • 1 tbsp chopped fresh dill (optional)
  • 1 red onion, finely chopped
  • 1 celery stalk, finely chopped
  • Salt and freshly ground black pepper

  • Instructions:

    1. Boil the potatoes: Wash the potatoes thoroughly. Place them whole in a large pot of cold salted water and bring to a boil. Reduce heat and simmer for 15-20 minutes, or until the potatoes are fork-tender. Drain the potatoes and return them to the pot. Let them sit for a few minutes to allow steam to escape.

    2. Peel and chop the potatoes: While the potatoes are still warm, peel them and cut them into bite-sized cubes. You can also use a potato masher for a slightly coarser texture.

    3. Prepare the dressing: In a large bowl, whisk together mayonnaise, yogurt, Dijon mustard, chives, parsley, and dill (if using). Season with salt and pepper to taste.

    4. Combine ingredients: Add the chopped red onion, celery, and cooked potatoes to the dressing. Gently fold everything together until well combined. Be careful not to overmix, as you don’t want to mash the potatoes.

    5. Chill and serve: Cover the bowl with plastic wrap and refrigerate for at least 30 minutes, or up to overnight, to allow the flavors to meld. Serve chilled.

    Nutrition Facts (per serving)

    Calories: 300

  • Fat: 15g
  • Saturated Fat: 5g
  • Cholesterol: 30mg
  • Sodium: 350mg
  • Carbohydrates: 35g
  • Fiber: 2g
  • Sugar: 3g
  • Protein: 5g

  • Please note: These nutrition facts are estimates only and may vary depending on the specific ingredients you use.

    Conclusion

    Mary Berry’s potato salad is a delicious and versatile side dish that’s perfect for any occasion. It’s easy to make ahead of time, which makes it a lifesaver for busy weeknights or potlucks. The creamy dressing, fresh herbs, and crunchy vegetables all come together beautifully for a truly satisfying potato salad.

    Frequently Asked Questions (FAQs)

    1. Can I use a different type of potato?

    Yes, you can use other types of potatoes, but waxy varieties like Maris Piper, Yukon Gold, or Charlotte potatoes work best in potato salad. They hold their shape better when cooked, resulting in a less-mushy salad.

    2. Can I make this potato salad vegan?

    Absolutely! You can use a vegan mayonnaise alternative and plant-based yogurt to make this recipe vegan-friendly.

    3. What can I add to this potato salad for extra flavor?

    For additional flavor variations, you can try adding chopped cooked bacon, diced hard-boiled eggs, chopped pickles, or a sprinkle of paprika.

    4. How long does this potato salad last in the refrigerator?

    This potato salad will stay fresh in the refrigerator for up to 3 days. Be sure to store it in an airtight container.

    5. Can I freeze potato salad?

    It’s not recommended to freeze potato salad as the texture of the potatoes may change upon thawing.