Mary Berry Potato Salad Recipe

The Mary Berry Potato Salad is a creamy, fresh, and flavourful side dish that pairs perfectly with grilled meats, roasts, or even sandwiches. It’s a British favourite that’s both simple and elegant — featuring tender new potatoes coated in a light, herby dressing. True to Mary Berry’s style, this recipe balances rich creaminess with bright, zesty freshness, creating a side dish that feels homemade and effortlessly delicious.

What Is Mary Berry’s Potato Salad?

Mary Berry’s Potato Salad is a classic cold salad made with boiled new potatoes mixed with a creamy dressing of mayonnaise, herbs, and sometimes yogurt or crème fraîche. It’s often served chilled and can be customized with chives, parsley, spring onions, or even crispy bacon for a savoury twist.

Other Popular Mary Berry Salad Recipes

• Mary Berry Pasta Salad
• Mary Berry Green Salad

Why This Recipe Is Worth Trying

• Perfect balance of flavours – Creamy, tangy, and herby.
• Quick and easy to make – Ready in under 30 minutes.
• Versatile side dish – Complements both casual and formal meals.
• Customizable – Add your favourite ingredients or adjust the dressing.
• Ideal for meal prep – Can be made ahead and stored easily.

Essential Ingredients to Make Mary Berry Potato Salad

• New potatoes – 750g, scrubbed clean
• Mayonnaise – 4 tbsp
• Crème fraîche or Greek yogurt – 2 tbsp
• Dijon mustard – 1 tsp
• Lemon juice – 1 tbsp
• Fresh chives – 2 tbsp, finely chopped
• Fresh parsley – 1 tbsp, chopped
• Salt and freshly ground black pepper – to taste
• Spring onions – 2, finely sliced (optional)

(Optional add-ins: crispy bacon bits, boiled eggs, or finely diced celery for crunch.)

Handy Kitchen Tools for Best Results

• Large saucepan
• Colander
• Mixing bowl
• Sharp knife and chopping board
• Whisk or fork for dressing

Step-by-Step Guide to Making Mary Berry Potato Salad

Step 1: Cook the potatoes

Place the new potatoes in a saucepan of salted water. Bring to a boil, then simmer gently for 15–20 minutes until tender but not falling apart. Drain well and let them cool slightly.

Step 2: Prepare the dressing

In a large mixing bowl, whisk together mayonnaise, crème fraîche, Dijon mustard, lemon juice, salt, and pepper until smooth and creamy.

Step 3: Combine potatoes and dressing

Once the potatoes are cool enough to handle, halve or quarter them depending on size. Add them to the bowl with the dressing and toss gently until evenly coated.

Step 4: Add herbs and flavour

Stir in chopped chives, parsley, and spring onions. Mix well, ensuring all the herbs are distributed throughout the salad.

Step 5: Chill before serving

Refrigerate the potato salad for at least 30 minutes to allow the flavours to develop. Serve chilled or at room temperature for the best taste.

What I Got Wrong (And How I Fixed It)

• Potatoes turned mushy – Boiled gently and checked doneness with a fork.
• Dressing too thick – Added a splash of milk or lemon juice.
• Too bland – Increased seasoning and added extra herbs.
• Overpowering mayo taste – Balanced it with crème fraîche for freshness.

Healthier Version of Mary Berry’s Potato Salad

• Replace mayonnaise with low-fat Greek yogurt for lighter creaminess.
• Skip crème fraîche and add a touch of olive oil for heart-healthy fats.
• Add extra herbs like dill and basil for natural flavour.
• Include steamed green beans or peas for added nutrients.

Ingredient Substitutions for Mary Berry Potato Salad

• New potatoes – Swap with baby potatoes or fingerlings.
• Crème fraîche – Substitute with sour cream or plain yogurt.
• Dijon mustard – Use wholegrain mustard for a rustic touch.
• Lemon juice – Try white wine vinegar for a sharper flavour.

Pairing Ideas: What to Serve With Mary Berry Potato Salad

• Grilled chicken or steak – Complements the creamy texture perfectly.
• Barbecued sausages – A summer classic combination.
• Roasted salmon – Adds a fresh, light balance.
• Garden salad – Makes for a wholesome, colourful plate.
• Quiche or savoury pies – A lovely cold buffet pairing.

Expert Tips to Make Perfect Mary Berry Potato Salad

• Use waxy potatoes – They hold shape better after boiling.
• Dress while warm – Warm potatoes absorb flavour more effectively.
• Season water well – Enhances the natural flavour of the potatoes.
• Chill before serving – Allows dressing to thicken and set beautifully.
• Add herbs last – Keeps them fresh and vibrant in colour.
• Serve at room temperature – Brings out the full flavour of the dressing.

Creative Ways to Customize Mary Berry Potato Salad

• Add crispy bacon or pancetta – For a savoury crunch.
• Include boiled eggs – Turns it into a more filling meal.
• Make it tangy – Add a splash of pickle juice or capers.
• Add veggies – Peas, celery, or roasted peppers bring extra colour.
• Top with microgreens or extra herbs – For an elegant finish.
• Use a vinaigrette dressing – For a lighter, zesty variation.

Storing Mary Berry Potato Salad the Right Way

• Refrigerate – Store in a covered container for up to 3 days.
• Avoid freezing – The creamy dressing can separate when thawed.
• Stir before serving – Mix gently to revive the dressing after chilling.
• Keep chilled – Especially important for outdoor gatherings.

How to Reheat Mary Berry Potato Salad (If Needed)

This salad is best served cold, but if you prefer it slightly warm, heat the potatoes before mixing with the dressing. Do not reheat once the dressing has been added, as it may split.

Nutritional Breakdown (per serving)

• Calories: ~250 kcal
• Protein: 4g
• Carbohydrates: 28g
• Sugars: 3g
• Fat: 13g
• Fibre: 3g

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FAQs

How do I stop potatoes from falling apart in Mary Berry’s potato salad?

To prevent potatoes from crumbling, use waxy new potatoes like Charlotte or Jersey Royals. Boil them gently until just tender, then drain and let them cool slightly before adding the dressing. This helps them hold their shape beautifully.

Can I make Mary Berry’s potato salad ahead of time?

Yes, potato salad can be made up to a day ahead. Store it covered in the fridge and mix in fresh herbs just before serving. Chilling the salad also allows the flavours to develop for a more delicious result.

Should I peel the potatoes for potato salad?

Mary Berry’s recipe typically uses unpeeled new potatoes because their skins are thin, tender, and add texture. However, you can peel them if you prefer a smoother finish — it’s purely personal preference.

How do I make the dressing lighter and less creamy?

For a lighter version, replace half the mayonnaise with Greek yogurt or crème fraîche. You can also add a splash of lemon juice or white wine vinegar to brighten the flavour and create a tangy balance.

Wrapping It Up

The Mary Berry Potato Salad is a timeless classic — creamy, fresh, and full of flavour. With its tender new potatoes and delicate herby dressing, it’s a dish that complements everything from picnics to Sunday roasts. Easy to prepare, endlessly adaptable, and always crowd-pleasing, this recipe captures the charm of Mary Berry’s cooking: simple ingredients turned into something truly special.