Potato Salad Recipe Mary Berry: A Taste of British Delight!

Are you ready to elevate your picnic and barbecue game with a quintessential British side dish? Look no further than Mary Berry’s time-honored Potato Salad recipe, Whether you’re planning a Sunday roast, a sunny garden gathering, or a hearty midweek meal, this classic dish will charm your taste buds and bring a touch of comfort to your plate.

Mary Berry, a beloved culinary icon known for her delectable recipes, has crafted a potato salad that captures the essence of British simplicity and flavor. With just a handful of readily available ingredients and some easy-to-follow steps, you’ll be savoring a bowl of creamy, tangy goodness that’s a staple of any UK feast.

What is this recipe?

Mary Berry’s Perfect Potato Salad Recipe: Elevate your UK gatherings with this classic dish. Creamy waxy potatoes meet tangy mayo and zesty Dijon mustard, capturing British comfort in every bite. Ideal for picnics, roasts, or any occasion, it’s a taste of culinary heritage simplified for your table

How to make potato salad recipe

Sure, here’s the step-by-step instruction for Mary Berry’s Classic Potato Salad Recipe:


  • 1 kg new potatoes, scrubbed
  • 3 tbsp. Dijon mustard
  • 4 tbsp. olive oil
  • 3 tbsp. white wine vinegar
  • 1 tbsp. caster sugar
  • 1 bunch of spring onions, chopped
  • 6 tbsp. mayonnaise
  • 5.5 oz radishes, thinly sliced
  • Salt and pepper
  • 1 bunch of chopped parsley


Step 1: Cooking the Potatoes

Bring a large pan of salted water to a boil.

Add the scrubbed new potatoes and cook for 15-20 minutes, or until they become tender.

Drain the cooked potatoes and let them cool slightly.

Step 2: Making the Dressing

In a large bowl, whisk together the Dijon mustard, olive oil, white wine vinegar, caster sugar, and chopped spring onions.

Step 3: Preparing the Creamy Base

Add the mayonnaise, thinly sliced radishes, and a pinch of salt and pepper to the bowl with the dressing.

Whisk the mixture well to ensure all the flavors are combined.

Step 4: Incorporating the Potatoes

Gently fold the cooked new potatoes into the creamy dressing, ensuring they are well-coated.

Step 5: Chilling Time

Cover the bowl with the potato salad and place it in the fridge to chill for at least 30 minutes. This allows the flavors to meld.

Step 6: Adding the Finishing Touch

Just before serving, stir in the chopped parsley to add a burst of freshness.

Step 7: Enjoy!

Also TRy: Discover the Irresistible Charm of flapjack recipe – A Beloved UK Treat

Tips for Making Mary Berry’s Perfect Potato Salad:

  1. Potato Choice: Opt for waxy potatoes for a firmer texture.
  2. Cooking Time: Boil until easily pierced with a fork, around 10-15 minutes.
  3. Chill Out: Let boiled potatoes cool before mixing for better texture.
  4. Creaminess Control: Adjust mayo and mustard amounts to your taste.
  5. Gentle Mixing: Toss potatoes gently to avoid mashing.
  6. Flavor Infusion: Let the salad sit for a bit after mixing to enhance flavors.
  7. Freshness Boost: Add chopped parsley just before serving for a burst of color and taste.
  8. Personal Touch: Experiment with added ingredients like chopped pickles or boiled eggs.

Serving Suggestion for Mary Berry’s Perfect Potato Salad:

Pair this delightful potato salad Recipe with a range of dishes to enhance your mealtime experience. Serve it as a side alongside a traditional Sunday roast, where its creamy texture and zesty flavor complement the heartiness of the main course.

For a laid-back picnic, bring along a bowl of this salad to enjoy with sandwiches, quiches, and cold cuts. It’s also a splendid addition to summer barbecues, offering a refreshing contrast to grilled meats. No matter the occasion, Mary Berry’s Potato Salad shines as a versatile companion, adding a touch of British comfort to every bite.

Potato Salad Recipe

Potato Salad Recipe Mary Berry

Dianna Agron
Embrace the season with our Refreshing Spring Potato Salad. Tender new potatoes mingle with zesty Dijon mustard dressing, vibrant radishes, and a touch of spring onions. This easy-to-make side dish is perfect for sunny picnics or adding a burst offlavor to your BBQ spread. With a hint of sweetness and a sprinkle of parsley,it's a delightful ode to the freshest flavors of spring.
Prep Time 15 minutes
Cook Time 15 minutes
Chilling time 30 minutes
Total Time 1 hour
Course Salad
Cuisine British cuisine
Servings 4 people


  • 1 kg new potatoes scrubbed
  • 3 tbsp. Dijon mustard
  • 4 tbsp. olive oil
  • 3 tbsp. white wine vinegar
  • 1 tbsp. caster sugar
  • 1 bunch of spring onions chopped
  • 6 tbsp. mayonnaise
  • 5.5 oz radishes thinly sliced
  • Salt and pepper
  • 1 bunch of chopped parsley


  • Scrub and clean the new potatoes.
  • Bring a pot of salted water to a boil.
  • Cook potatoes for 15-20 minutes until tender.
  • Drain and let potatoes cool slightly.
  • In a bowl, combine Dijon mustard, olive oil, white wine vinegar, caster sugar, and chopped spring onions.
  • Add mayonnaise, thinly sliced radishes, salt, and pepper to the dressing; whisk to blend.
  • Gently fold cooled potatoes into the creamy dressing.
  • Cover and chill the potato salad in the fridge for 30+ minutes.
  • Before serving, stir in chopped parsley for a fresh touch.
Keyword Potato Salad Recipe Mary Berry

Chef with experience in European cuisine and American Cuisine, who has a passion for making dishes that look good and taste good. known for creating original takes on tried-and-true dishes with high-quality, fresh ingredients.

Leave a comment

Recipe Rating