Mary Berry Potato Salad

Mary Berry’s Potato Salad with Salmon and Prawns is made with baby new potatoes, olive oil, Dijon mustard, caster sugar, white wine vinegar, mayonnaise, spring onions, radishes, celery, flatleaf parsley, salmon fillets, lemon, and cooked tiger prawns. This delicious Mary Berry Potato Salad recipe creates a tasty side dish that takes about 45 minutes to prepare and can serve up to 6-8 people.

Mary Berry Potato Salad Ingredients

For the Salad:

• 500g/1lb 2oz baby new potatoes
• 4 tbsp olive oil
• 3 tbsp Dijon mustard
• 1 tbsp caster sugar (or superfine sugar)
• 3 tbsp white wine vinegar
• 6 tbsp mayonnaise
• 1 bunch spring onions, thinly sliced
• 150g/5½oz radishes, thinly sliced
• 4 celery sticks, finely chopped
• 1 small bunch flatleaf parsley, finely chopped
• Salt and freshly ground black pepper

For the Fish:

• 3 x 125g/4½oz middle-cut salmon fillets, skin on
• 1 lemon, juice only
• 16 cooked tiger prawns (or shrimp)

How To Make Mary Berry Potato Salad

1. Preheat Oven: Preheat the oven to 180°C/160°C Fan/Gas 4 (350°F/320°F Fan). Line a baking tray with kitchen foil.
2. Cook Potatoes: Put the potatoes in a pan of salted water and bring to a boil. Cook for 15 minutes, or until tender. Drain and slice each potato into quarters.
3. Prepare Salmon: Arrange the salmon fillets on the prepared baking tray, skin-side down. Squeeze over half the lemon juice and season with salt and pepper. Cover with another sheet of foil, seal to make a parcel, and bake for 15 minutes, or until just cooked. Remove and set aside to cool, then remove the skin.
4. Make Dressing: For the salad, mix the oil, mustard, sugar, and vinegar in a large bowl. Add the hot potatoes and season with salt and pepper. Stir and set aside to cool.
5. Combine Salad: Add the mayonnaise, spring onions, radishes, and celery to the cooled potatoes. Mix well and check the seasoning. Stir in the remaining lemon juice.
6. Finish Salad: Flake the salmon into large pieces and gently stir into the salad with the prawns and half the chopped parsley. Spoon the salad onto a large platter and sprinkle with the remaining parsley.

Recipe Tips

• Cook Potatoes Evenly: Make sure to slice the potatoes into even-sized quarters for consistent cooking and to avoid some being too soft or too firm.
• Cool Potatoes Before Mixing: Allow the potatoes to cool completely before adding the dressing to prevent them from becoming watery and to help the flavors meld better.
• Remove Salmon Skin Carefully: When removing the salmon skin, make sure the fish is completely cooled to avoid falling apart. Use a fork to help lift the skin off gently.
• Adjust Seasoning to Taste: Always taste the salad before serving and adjust seasoning as needed. Sometimes extra salt or more lemon juice can make a big difference.
• Mix Gently: When adding the salmon and prawns to the salad, mix gently to keep the salmon pieces intact and to avoid over-mixing, which can make the salad mushy.

What To Serve With Potato Salad?

This tasty potato salad pairs well with grilled vegetables, crusty bread, steamed asparagus, or a fresh green salad. It can also be served alongside roasted chicken, BBQ ribs, or a simple omelette for a delicious dinner.

How To Store Leftovers Potato Salad?

• Refrigerate: Let the leftover potato salad cool to room temperature. Transfer it to an airtight container and refrigerate for up to 3 days.
• Freeze: Freezing is not recommended for this potato salad as the texture of the potatoes and the freshness of the ingredients may be affected. For best results, store in the refrigerator only.

Mary Berry Potato Salad Nutrition Facts

Serving Size: 1 cup (approx. 250g)

• Calories: 380
• Total Fat: 20g
• Saturated Fat: 3g
• Cholesterol: 80mg
• Sodium: 600mg
• Potassium: 850mg
• Total Carbohydrate: 30g
• Dietary Fiber: 4g
• Sugars: 4g
• Protein: 20g

Try More Mary Berry Recipes:

• Mary Berry Rhubarb And Ginger Crumble
• Mary Berry Mexican Lasagne
• Mary Berry Chicken And Mushroom Pie
• Mary Berry Tuna Pasta Bake