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.
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.)
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.
In a large mixing bowl, whisk together mayonnaise, crème fraîche, Dijon mustard, lemon juice, salt, and pepper until smooth and creamy.
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.
Stir in chopped chives, parsley, and spring onions. Mix well, ensuring all the herbs are distributed throughout the salad.
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.
Find it online: https://maryberrycooks.co.uk/mary-berry-potato-salad/