Mary Berry Potato Salad

Let me start with a little confession: I used to hate making potato salad.

I mean, what’s exciting about boiled potatoes drowned in mayo? Nothing about it sparked joy — until one summer when I found myself scraping the bowl clean at a family barbecue. I’d had a few glasses of wine, yes, but it wasn’t that. The salad was actually good. Tangy, creamy, with little sweet hits from pickle relish, and that whisper of dill that made me go, “Wait… who made this?”

It was my mum, following a version of Mary Berry’s recipe with her own chaotic twist — and ever since, I’ve kept a copy (stained, folded, slightly illegible) tucked into the back of my cookbook binder.

This is that version. The kind that makes people pause and say, “Ooh — what’s in that?”

Ingredients List

• 5 lbs Yukon Gold or Klondike Goldust potatoes — waxy potatoes hold up best and won’t crumble into a mashy mess.
• 2 cups mayonnaise — full-fat, please. Life’s too short.
• 1 cup sweet pickle relish — don’t skip it. Adds brightness and crunch.
• 2 tbsp yellow mustard — or do half-and-half with Dijon if you’re feeling posh.
• 1 tbsp apple cider vinegar — cuts through all that creaminess.
• 1 tbsp celery seeds — optional technically, but don’t you dare leave them out.
• ½ tsp paprika — mostly for colour, but I like the smoky ones.
• 4–5 hard-boiled eggs, chopped — don’t overcook. Grey yolks make me sad.
• 3 celery stalks, diced
• ½ cup sweet onion, diced
• 1 tbsp chopped fresh dill — dried works too, in a pinch.
• Salt and black pepper

Note: I never measure the pepper. I just keep grinding until my wrist hurts.

How To Make It

1. Quarter your potatoes and chuck them into a big stockpot. Cold water, an inch above the potatoes. Don’t argue.
2. Bring it to a boil, then throw in a tablespoon of salt. Cook them for 13–15 minutes. You want fork-tender, not baby-food soft.
3. Drain well and let them steam dry. That bit’s important — soggy potatoes = sad dressing.
4. Cut them into bite-sized pieces. I like a mix of clean cubes and crumbly bits. It adds character.
5. In a bowl, whisk your mayo, pickle relish (juice and all), mustard, vinegar, celery seeds, paprika, salt, and pepper.
6. Pour it over the warm potatoes. They’ll soak up the dressing like sponges. Let them.
7. Fold in your eggs, celery, onion, and dill. Gently. You’re not making mash.
8. Taste it. Adjust if needed. (I usually throw in a bit more mustard — but I like mine zippy.)
9. Cover it. Stick it in the fridge for at least 4 hours. Overnight? Even better. It gets better the longer it sulks in the cold.

And don’t be like me and forget the eggs until after it’s chilled. I once had to stir them in after serving, pretending it was “deconstructed.” It wasn’t.

Common Mistakes

Why is my salad watery?
You probably didn’t let the potatoes steam off after draining. That moisture ruins the dressing.

Why is it bland?
Salt your boiling water like the ocean. It’s your only chance to flavour the spuds.

Why does it taste too sweet?
Dial down the relish or balance it with more mustard and vinegar. Start light and add more if needed.

Why did my mayo go weird?
You dressed hot potatoes. Let them cool a bit first — not fridge cold, just not lava-hot.

Can I skip the eggs?
You can. But you’ll lose some richness. Maybe add a little extra mayo to compensate.

Storage and Reheating

Fridge:
Keep it in an airtight container for up to 5 days. It’s better on day two or three, once everything has time to get cozy.

Freezer:
Please don’t. It turns gritty and sad when thawed. Trust me, I tried once.

Reheating (if you must):
It’s best cold, but:

• Microwave: 30 seconds at a time, stirring in between.
• Stovetop: Very low heat, constant stirring, don’t walk away.
  But honestly? Just let it sit at room temp for a while. It’s tastier that way.

What To Serve With It

• Barbecued anything — sausages, burgers, ribs. This salad is the diplomatic side dish that plays nice with everyone.
• Grilled halloumi or courgette — for the veggie lovers.
• Crisp white wine or cloudy cider — because grown-ups deserve joy, too.

FAQs

Can I use Greek yogurt instead of mayo?
Yes, for a tangier, lighter version. But mix it with a bit of mayo or olive oil — plain yogurt alone can be a bit chalky.

Do I have to peel the potatoes?
Nope. I usually don’t. The skins add colour and a bit of bite.

Can I add bacon?
Yes, and now you’re speaking my language.

What if I don’t have relish?
Finely chop gherkins or cornichons with a pinch of sugar and a splash of vinegar.

Try More Recipes:

• Mary Berry Broccoli And Stilton Soup
• Mary Berry Suet Pastry
• Mary Berry Broccoli Quiche