Mary Berry Potato Salad Recipe​

Mary Berry’s potato salad is made with waxy new potatoes dressed twice: first tossed warm in a mustard vinaigrette, then folded in mayonnaise once cool. Spring onions, gherkins, tarragon and chives run through it. It serves four and needs about an hour of chilling before it’s ready.

The two-stage dressing is what sets her version apart, and she explains it in Mary Berry Cookery Course (2015). Rather than just coating cold potatoes in mayo, she dresses them the French way with an oil, vinegar and Dijon dressing first, then adds mayonnaise at the end. She also stirs in chopped gherkins for crunch and a little sharpness.

The one thing that makes it work is dressing the potatoes while they’re still warm. Berry says it’s worth the trouble because warm potatoes drink in the vinaigrette, seasoning them all the way through. Wait until they’re cold and the dressing just sits on the surface, so the middle of every piece stays bland.

Mary Berry Potato Salad Recipe​

Recipe by Pinch PerfectCourse: SaladsCuisine: BritishDifficulty: Easy

Servings

4

servings

Prep time

15

minutes

Cooking time

15

minutes

Calories

336

kcal

Total time

1

hour 

30

minutes

From Mary Berry Cookery Course (2015). A classic potato salad built on a French-style vinaigrette base before the mayonnaise goes in, sharpened with gherkins and fresh tarragon.

Ingredients

• 550g (1¼lb) new potatoes, such as salad or Charlotte potatoes, scrubbed

• salt and freshly ground black pepper

• 3 tbsp olive oil

• 1 tbsp white wine vinegar

• 1½ tsp lemon juice

• 1½ tsp Dijon mustard

• pinch of sugar

• 5 spring onions, trimmed and thinly sliced

• 25g (scant 1oz) gherkins, drained and finely chopped

• 1 tbsp chopped fresh tarragon, plus extra to garnish

• 1 tbsp snipped fresh chives, plus extra to garnish

• 6 tbsp mayonnaise

Directions

• Boil the potatoes: Put the whole new potatoes in a large pan of boiling, salted water, bring back to the boil, and simmer for 12-15 minutes until just tender.
• Make the dressing: Meanwhile, put the oil, vinegar, lemon juice, mustard, sugar, and salt and pepper to taste into a screw-topped jar. Shake until combined.
• Dress warm: Drain the cooked potatoes in a colander. Leave briefly until cool enough to handle, then cut them in half. Transfer to a serving bowl and, while they are still warm, toss with the dressing. Leave to cool.
• Add the rest: Stir the spring onions, gherkins, tarragon, and chives into the cold potatoes. Mix gently until everything is well coated, then season with salt and pepper. Cover and chill for about 1 hour.
• Finish: Gently stir in the mayonnaise, check for seasoning, and serve scattered with a few more chives and tarragon.

FAQs

What potatoes are best for potato salad?

Berry uses waxy new potatoes such as salad or Charlotte, and the waxiness is the whole point here. Waxy potatoes hold their shape when boiled and halved, so the salad stays in neat pieces instead of collapsing into mash. This is the opposite of what you’d want for roasting, where a floury potato is king.

Why add gherkins to potato salad?

The chopped gherkins bring crunch and a sharp, vinegary bite that cuts through the richness of the mayonnaise. Berry mentions you can use sweet cucumber spears instead if you prefer a milder, sweeter note. Either way they stop the salad tasting flat and heavy, which plain mayo potato salads often do.

Do I have to use tarragon?

No, but tarragon gives it a gentle aniseed note that lifts the dish above a basic salad. If you can’t get it, lean on the chives and add a little chopped parsley or dill instead. Strip the tarragon leaves gently from the stalks so they don’t bruise, and save a few for scattering on top.

Can I make it with less mayonnaise or none at all?

You can, and this is where the two-stage method pays off. Because the potatoes are already seasoned with the vinaigrette, they taste good even before the mayo goes in, so you can use less for a lighter salad. Skip the mayo entirely and you’ve got a French-style dressed potato salad that holds up better in the heat.

How far ahead can I make it?

Berry chills it for about an hour so the flavours settle before serving. It keeps well for a day or two in the fridge because the vinaigrette has already seasoned the potatoes right through. Hold back the final scatter of herbs until serving so they stay fresh and green rather than wilting into the bowl.

What should I serve potato salad with?

It’s a natural partner for her salmon fish cakes at a summer lunch, and it earns a place on any buffet table. Set it alongside cold meats, or start the meal with something like her smoked salmon starter for a proper spread. Keep it out of direct sun and give it a stir before serving if it’s been sitting.