The Best Potato Salad Recipe Everyone Will Ask For Again

Summer barbecues always spark cravings for classic potato salad that brings everyone together.

Creamy textures and zesty flavors make this dish a crowd-pleaser at picnics.

Generations have cherished these comforting potato combinations passed down through kitchens.

My grandmother’s secret technique involves mixing cool ingredients with unexpected spices.

Fresh herbs and crisp vegetables create delightful contrasts in every bite.

Chunky potatoes blend perfectly with tangy dressing for a memorable side dish.

You’ll want to savor each delectable spoonful of this irresistible recipe.

What Makes Mary Berry Potato Salad So Good

• Customize with Ease: Swap ingredients like pickles, herbs, or add bacon bits to make this potato salad uniquely yours, perfect for personal taste preferences.
• Crowd-Pleasing Potential: A classic side dish that appeals to all ages, from kids to grandparents, making it ideal for family gatherings and potlucks.
• Make-Ahead Magic: Prepare the salad in advance and let flavors meld together, saving precious time and reducing day-of cooking stress for busy hosts.
• Versatile Serving Option: Enjoy chilled or at room temperature, offering flexibility for outdoor events, picnics, and barbecues without compromising taste or texture.

Ingredients Needed For Mary Berry Potato Salad

• Potatoes: Starchy, creamy base that provides the hearty foundation of the classic potato salad.
• Eggs: Rich and protein-packed ingredient that adds texture and depth to the salad.

• Mayonnaise, Mustard, Relish: Creamy and tangy components that create a flavorful dressing for the potatoes.
• Vinegar: Adds a bright, acidic note to balance the rich ingredients.

• Celery Seeds, Paprika, Salt, Pepper: Seasonings that enhance the overall flavor profile of the potato salad.
• Celery, Onion, Dill: Fresh ingredients that provide crunch, sharpness, and herbaceous notes to the dish.

Simple Method For Mary Berry Potato Salad

Step 1: Prepare Potatoes for Boiling

Wash potatoes thoroughly and slice them into quarters. Place the potato pieces in a large pot filled with cold water, ensuring the water completely covers the potatoes.

Step 2: Boil Potatoes to Perfection

Bring the water to a rolling boil and add a generous pinch of salt. Cook the potatoes for 13-15 minutes, checking their tenderness by piercing with a fork. The potatoes should be soft but not mushy.

Step 3: Drain and Cool Potatoes

Carefully drain the potatoes in a colander and let them steam dry for a few minutes. Cut the potatoes into bite-sized half-inch pieces while they’re still warm.

Step 4: Create Creamy Dressing

• Mayonnaise
• Sweet pickle relish
• Dijon mustard
• White vinegar
• Celery seeds
• Paprika
• Salt
• Black pepper

Step 5: Combine Potatoes and Dressing

Gently toss the warm potato pieces with the creamy dressing, allowing the potatoes to absorb the flavors while still warm.

Step 6: Add Finishing Touches

• Chopped hard-boiled eggs
• Diced celery
• Finely chopped red onion
• Fresh chopped dill

Step 7: Refrigerate and Develop Flavors

Cover the potato salad and refrigerate for at least 4 hours or overnight. This resting time allows the flavors to meld and intensify.

Step 8: Serve and Enjoy

Remove from the refrigerator and give a gentle stir before serving. Enjoy cold or at room temperature as a perfect side dish for summer gatherings or picnics.

Tips That Help With Mary Berry Potato Salad

• Prevent Mushy Potatoes: Start with cold water and gently boil to ensure evenly cooked, perfectly textured potatoes without falling apart.
• Dress While Warm: Toss potatoes with dressing while still warm to help them absorb flavors more effectively and create a more delicious salad.
• Enhance Texture: Dice ingredients uniformly to guarantee consistent bite and distribution of eggs, celery, and onions throughout the salad.
• Make Ahead Friendly: Prepare the salad a day in advance to allow flavors to meld and develop a richer, more complex taste profile.
• Customize Seasoning: Adjust herbs and spices like dill or paprika to match personal preference or complement your main dish.

Creative Add-Ins For Mary Berry Potato Salad

• Vegan Potato Salad: Replace mayo with vegan mayonnaise, use silken tofu, or cashew cream. Omit eggs and add extra chopped herbs for flavor.
• Greek-Style Potato Salad: Swap mayo for Greek yogurt, add crumbled feta cheese, kalamata olives, and fresh oregano. Use red wine vinegar instead of regular vinegar.
• Herb-Infused Potato Salad: Replace standard herbs with a mix of fresh herbs like parsley, chives, tarragon, and basil. Add lemon zest for brightness.
• Spicy Southwest Potato Salad: Mix in diced jalapeños, replace regular mustard with chipotle mustard, add chopped cilantro, and sprinkle with cumin for a zesty kick.

Best Pairings For Mary Berry Potato Salad

• Pair with Crisp White Wine: Sauvignon Blanc or Pinot Grigio perfectly complement the creamy potato salad, cutting through its richness with bright, zesty notes.
• Match with Grilled Proteins: Serve alongside barbecue chicken, pulled pork, or grilled steak to create a classic summer meal that balances the cool, tangy salad.
• Enhance with Crunchy Side: Add crispy bacon bits or toasted breadcrumbs on top to introduce a delightful textural contrast to the smooth potato mixture.
• Complement with Fresh Herbs: Garnish with extra chopped dill or chives to boost the herbal undertones and add a pop of fresh flavor to the dish.

How To Store Mary Berry Potato Salad Correctly

• Store potato salad in an airtight container for up to 3-4 days in the refrigerator. Keep the salad sealed tightly to prevent moisture loss and maintain freshness.
• Not recommended due to mayo-based dressing. Freezing will cause separation and compromise texture, making the salad watery and unappetizing upon thawing.
• Best enjoyed cold. If slightly warmed is preferred, gently microwave in 15-second intervals, stirring between each to prevent uneven heating. Avoid high temperatures to prevent dressing from breaking.
• Discard potato salad if left at room temperature for over 2 hours. Bacteria grow quickly in mayonnaise-based dishes, potentially causing foodborne illness.

Questions About Mary Berry Potato Salad

• What type of potatoes work best for potato salad?

Red potatoes or Yukon gold potatoes are ideal because they hold their shape well and have a creamy texture when boiled.

• How do I prevent my potatoes from becoming mushy?

Use cold water when starting to boil, add salt after water boils, and cook just until fork-tender without overcooking. Always test with a fork to ensure perfect doneness.

• Can I make this potato salad ahead of time?

Yes, this recipe actually improves when chilled for 4+ hours or overnight, allowing flavors to blend and develop a richer taste.

• Is there a way to make this potato salad lighter?

Replace some mayo with Greek yogurt or use a lighter mayonnaise to reduce calories while maintaining a creamy texture.

Potato Salad Recipe

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4.5 from 26 reviews

• Total Time: 4 hours 28-30 minutes
• Yield: 10 1x

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Description

Creamy potato salad brings summer memories alive with each forkful of tangy, herb-kissed goodness. German-style potatoes blend perfectly with crisp vegetables and a zesty mayo dressing that keeps you coming back for more.

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Ingredients

Scale 1x2x3x

Potatoes:

• 5 pounds (2.27 kilograms) Yukon Gold potatoes or Klondike Goldust potatoes

Protein:

• 4–5 hard-boiled eggs, peeled and chopped

Vegetables and Aromatics:

• 3 celery stalks, diced
• 1/2 cup sweet onion, diced
• 1 tablespoon fresh chopped dill

Sauces and Seasonings:

• 2 cups mayonnaise
• 1 cup refrigerated sweet pickle relish
• 2 tablespoons yellow mustard
• 1 tablespoon dijon mustard
• 1 tablespoon apple cider vinegar
• 1 tablespoon celery seeds
• 1/2 teaspoon paprika
• Salt
• Pepper

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Instructions

1. Potato salad can be enjoyed chilled or at ambient temperature for optimal flavor.
2. Segment potatoes into quarters and submerge in cool water within a spacious cooking vessel.
3. Elevate water temperature to boiling point, introduce salt, and simmer for 13-15 minutes until potatoes yield easily when pierced with a fork.
4. Eliminate excess liquid and allow potatoes to release residual moisture, then slice into compact half-inch cubes.
5. Craft a harmonious dressing by blending mayonnaise, pickle relish, mustard, vinegar, celery seeds, paprika, salt, and ground pepper.
6. Gently coat warm potato chunks with prepared dressing, ensuring thorough and even distribution.
7. Delicately incorporate chopped hard-boiled eggs, finely diced celery, minced onion, and fresh dill into the potato mixture.
8. Refrigerate the salad, securely covered, for a minimum of 4 hours or ideally overnight to allow flavors to meld and intensify.

Notes

• Boost potato texture by selecting waxy varieties like Yukon Gold or red potatoes for firmer, creamier results.
• Prevent browning by cooling potatoes immediately after boiling, rinsing with cold water to halt cooking process.
• Customize flavor profile by adding crispy bacon bits, chopped pickles, or fresh herbs for extra depth and crunch.
• Make it healthier by substituting Greek yogurt for half the mayonnaise, reducing calories while maintaining creamy consistency.

• Prep Time: 15 minutes
• Cook Time: 13-15 minutes
• Category: Lunch, Dinner, Appetizer, Snacks
• Method: Boiling
• Cuisine: American

Nutrition

• Serving Size: 10
• Calories: 320 kcal
• Sugar: 4 g
• Sodium: 380 mg
• Fat: 27 g
• Saturated Fat: 4 g
• Unsaturated Fat: 22 g
• Trans Fat: 0.2 g
• Carbohydrates: 18 g
• Fiber: 2 g
• Protein: 5 g
• Cholesterol: 55 mg