Anna Louise Potato salad is one of those side dishes that exists in two entirely different forms — the shop-bought version, which is starchy, slightly floury, and dressed in a dressing that tastes of very little, and the homemade version, which is a completely different and considerably more satisfying thing.
The difference is in the potatoes — waxy varieties that hold their shape and give a clean, slightly firm bite — and in the dressing, which must be made with something that tastes of something rather than simply of mayonnaise.
My potato salad dressing is a combination of good quality mayonnaise and crème fraîche — the same combination I use in the coleslaw recipe on this site — with Dijon mustard, apple cider vinegar, a little honey, and fresh herbs.
The dressing is applied while the potatoes are still slightly warm — warm potatoes absorb the dressing rather than simply being coated by it, giving a flavour that is integrated and complete rather than superficial.
This is the potato salad I make for barbecues, for picnics, for any summer gathering where something specifically good and specifically British is wanted as a side dish. It is ready in thirty minutes and it keeps in the fridge for three days.
Ingredients for Mary Berry Potato Salad
For the Potato Salad
- 1kg waxy potatoes — Charlotte, Jersey Royals, or Désirée, scrubbed but not peeled
- 1 tsp fine salt — for the cooking water
- 4 spring onions, finely sliced — whites and greens
- 3 tbsp fresh chives, finely snipped
- 2 tbsp fresh flat-leaf parsley, finely chopped
- 3 radishes, finely sliced (optional — gives colour and crunch)
For the Creamy Mustard Dressing
- 4 tbsp good quality mayonnaise
- 3 tbsp full-fat crème fraîche
- 1 tbsp apple cider vinegar
- 1½ tsp Dijon mustard
- 1 tsp wholegrain mustard
- 1 tsp runny honey
- Salt and freshly ground white pepper
How to Make Mary Berry Potato Salad
Step 1 — Cook the Potatoes
Place the scrubbed potatoes in a large saucepan. Cover with cold water. Add the salt. Bring to the boil and cook for 15 to 20 minutes until completely tender when pierced with a skewer — the skewer should slide through without resistance.
Drain thoroughly. Leave to steam dry in the colander for two minutes — excess surface moisture dilutes the dressing.
Step 2 — Make the Dressing
While the potatoes are cooking, whisk together the mayonnaise, crème fraîche, apple cider vinegar, Dijon mustard, wholegrain mustard, and honey. Season generously with salt and white pepper. Taste — the dressing should be creamy, slightly sharp, clearly mustardy, and well-seasoned. Adjust with a little more vinegar or mustard if needed.
Step 3 — Dress While Warm
When the potatoes are cool enough to handle but still warm — not hot, not cold — halve or quarter them depending on their size. Leave the skins on for the best flavour and texture; Jersey Royals especially should never be peeled.
Pour two-thirds of the dressing over the warm potatoes. Toss gently — taking care not to break up the potatoes — until every piece is evenly coated. The warmth of the potatoes draws the dressing in rather than leaving it sitting on the surface.
Step 4 — Add the Herbs and Finish
Add the spring onions, chives, parsley, and radishes if using. Toss gently once more.
Taste — add the remaining dressing if needed, or reserve it separately for people to add more at the table. Season assertively with salt and white pepper.
Cover and refrigerate for at least thirty minutes before serving — the flavours integrate and the dressing settles into the potatoes.
My Top Tips For Perfect Mary Berry Potato Salad
Use waxy potatoes — always. Floury potatoes such as King Edwards or Maris Piper turn to mash during cooking and give a starchy, slightly gluey potato salad. Waxy potatoes — Charlotte, Jersey Royal, or Désirée — hold their shape, have a clean bite, and give a potato salad that looks as good as it tastes. This is non-negotiable.
Leave the skins on. The skin of a new potato or a waxy potato gives texture, flavour, and colour. Peeled potato salad is slightly pale, slightly less interesting, and loses the visual appeal of the thin, slightly golden-brown skins. Jersey Royals especially should never be peeled — their skin is one of their finest characteristics.
Dress while still warm. Cold potatoes are sealed — the dressing sits on the surface and the flavour remains superficial. Warm potatoes absorb the dressing and give a potato salad where the flavour is integrated into each piece rather than coating it. This is the single technique that most transforms a potato salad.
Both Dijon and wholegrain mustard. Dijon gives the sharpness and the heat. Wholegrain gives texture and a slightly milder, slightly more nutty character. Together they give a dressing that is more interesting than either alone.
Rest for at least thirty minutes before serving. Like the coleslaw, a freshly dressed potato salad has dressing sitting on the potatoes. Thirty minutes of resting gives dressing that has been drawn into the potato and gives a more cohesive, more flavourful result.
Serving Suggestions
Alongside grilled or barbecued chicken. With cold poached salmon. With sausages and coleslaw at a summer gathering. With cold meats at a buffet. On its own — a generous bowl of good potato salad is a completely satisfying lunch.
How to Store Mary Berry Potato Salad
In the fridge: Store covered for up to 3 days. Stir before serving — the dressing settles. Add a little extra dressing if the potatoes have absorbed it fully.
Freezing is not recommended — the potatoes and dressing both deteriorate completely on defrosting.
Mary Berry Potato Salad Recipe
Ingredients
Method
- Place potatoes in a large pan — cover with cold salted water. Bring to the boil — cook 15–20 minutes until completely tender. Drain — steam dry 2 minutes.
- Whisk mayonnaise, crème fraîche, vinegar, both mustards, and honey. Season generously. Taste and adjust.
- When potatoes are cool enough to handle but still warm — halve or quarter. Pour two-thirds of the dressing over — toss gently to coat. Add spring onions, chives, parsley, and radishes if using — toss gently. Season assertively.
- Cover and refrigerate at least 30 minutes. Taste before serving — add remaining dressing if needed. Stir gently. Serve.
Notes
Frequently Asked Questions
Can I add bacon?
Yes — four rashers of smoked back bacon, cooked until crispy and roughly crumbled, give a slightly smoky, savoury addition that is very good. Add at the same time as the spring onions.
Can I use all mayonnaise and no crème fraîche?
Yes — the salad will be slightly richer and slightly less tangy. Add an extra half teaspoon of apple cider vinegar to compensate for the missing crème fraîche tang.
Can I add capers?
Yes — two tablespoons of small capers, rinsed and roughly chopped, give a slightly briny, slightly sharp addition that works very well with the mustard dressing.
Can I add boiled eggs?
Yes — four hard-boiled eggs, peeled and quartered, added with the spring onions give additional substance and make the potato salad a more complete dish.
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