Mary Berry Potato Salad Recipe

Mary Berry’s potato salad is a creamy, well-seasoned classic with waxy potatoes, a mustard and herb dressing, and spring onions — completely superior to anything from a shop.

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Prep Time 10

Cook Time 20

Resting Time 30

Total Time 1

Servings: 6 Portions

Course: Salad

Cuisine: British

Calories: 195

Ingredients Method Notes

Ingredients

Potato Salad:
1 kg waxy potatoes Charlotte, Jersey Royal, or Désirée, scrubbed
4 spring onions finely sliced
3 tbsp fresh chives finely snipped
2 tbsp fresh flat-leaf parsley finely chopped
3 radishes finely sliced (optional)
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 white pepper

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

Use waxy potatoes — floury varieties collapse and give a starchy, gluey salad.

Leave the skins on — they give texture, flavour, and visual appeal.

Dress while still warm — warm potatoes absorb the dressing rather than simply being coated.

Use both Dijon and wholegrain mustard — sharpness and texture together.

Rest 30 minutes minimum — the dressing integrates and the flavour deepens.

Do not freeze — texture deteriorates completely.