The Mary Berry Potato Salad is a delicious dish made with Yukon Gold or Klondike Goldust potatoes, sweet pickle relish, yellow mustard, apple cider vinegar, and celery seeds in a creamy dressing. It takes 40 minutes to make and makes 16 servings, so it’s a simple dish that’s good for any event.
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- Mary Berry Cocktail Sausages Mango Chutney
- Mary Berry Chicken Supreme Recipe
- Mary Berry Chicken Noodle Soup
💗 Reasons To Add This Recipe To Your Repertoire
- Creamy and Flavorful. The creamy and tangy dressing made from mayonnaise, sweet pickle relish, mustard, and apple cider vinegar coats the potatoes nicely, giving each bite a blast of flavor.
- Versatile and Crowd-Pleasing. This potato salad is adaptable and may be served at barbecues, picnics, and family events. Classic flavors please a wide range of tastes, making it popular.
- Easy to Make. Even rookie cooks may follow this recipe’s simple ingredients and directions. The key procedures are boiling the potatoes, slicing the vegetables, and combining the dressing, making it convenient for busy people.
- Great for Leftovers. This potato salad tastes better the next day because the flavors blend. For meal preppers or those who want to save time in the kitchen, it can be refrigerated and eaten as a quick and flavorful leftover.
❓ What Is Mary Berry’s Potato Salad Recipe?
Mary Berry Potato Salad is made with Yukon Gold or Klondike Goldust potatoes, mayonnaise, pickle relish, mustard, vinegar, and celery seeds. It is a delicious and creamy meal. It’s named after the famous British cook Mary Berry, and it gives any meal a tangy and tasty touch.
🥔 Mary Berry Potato Salad Ingredients
- 5 pounds Yukon Gold potatoes or Klondike Goldust potatoes
- 2 cups mayonnaise (your favorite brand)
- 1 cup refrigerated sweet pickle relish
- 2 tablespoons yellow mustard, or 1 part yellow + 1 part dijon
- 1 tablespoon apple cider vinegar
- 1 tablespoon celery seeds
- 1/2 teaspoon paprika
- 4-5 hard-boiled eggs, peeled and chopped
- 3 celery stalks, diced
- 1/2 cup sweet onion, diced
- 1 tablespoon fresh chopped dill
- Salt and pepper
👩🍳 Mary Berry Potato Salad Instructions
- Quarter the potatoes, then position them in a large stockpot. Fill the vessel with cold water to a depth of 1 inch above the potatoes. The kettle should be placed over high heat and brought to a boil. Once the potatoes are simmering, add 1 tablespoon of salt and cook for 13 to 15 minutes, until fork-tender.
- Mix mayonnaise, and sweet pickle relish, including juices, mustard, apple cider vinegar, celery seeds, paprika, 1 teaspoon salt, and pepper to taste in a medium bowl. Stir until uniform. The eggs, celery, scallions, and dill are then chopped.
- Once the potatoes are very tender, pour off all of the cooking liquid. Remove any skins that are loose and dice the potatoes into 1/2-inch pieces. It’s acceptable for them to be mushy and crumbly. Place the potatoes in a wide bowl for cooking. Mix the potatoes with the vinaigrette until they are evenly coated. Then, incorporate the eggs, celery, onion, and tarragon. Season with salt and pepper to taste. Use fresh dill and paprika as garnishes.
- Cover and refrigerate the potato salad for at least 4 hours. If you have time to prepare it in advance, it tastes even better on the second day! Keep refrigerated for up to one week in a secure container.
💭 Recipe Tips
- For the best texture and taste, make Mary Berry Potato Salad with Yukon Gold or Klondike Goldust potatoes.
- Don’t boil the potatoes, so they don’t get too soft in the salad.
- Use only the items listed to keep the real taste of the recipe.
- Change how much mustard and pickle sauce you use based on how sour and sweet you like your food.
- If you want, you can add more mayonnaise to the potato salad to make it more thick, but be careful not to make it too heavy.
🍔 Serving Ideas For This Delicious Potato Salad?
Mary Berry Potato Salad goes well with chicken, steak, or burgers that have been grilled. It also goes well with ribs, hot dogs, and grilled veggies, which are all popular barbecue foods.
🎚 Storage Guidelines For Potato Salad?
- In The Fridge. To store Traditional Mary Berry Potato Salad, put it in a jar that won’t let air in and put it in the fridge right away it can be kept in the fridge for up to three or four days.
- In The Freezer. It’s not a good idea to freeze the Traditional Mary Berry Potato Salad because the potatoes and other ingredients may change when they thaw. It tastes and feels best when it is still fresh.
🥵 How To Reheat Potato Salad?
- In The Microwave. Transfer a portion of the potato salad to a microwave-safe dish and heat it in short intervals, stirring occasionally, until it reaches your desired temperature For up 2 minutes. Be cautious not to overheat, as it may cause the ingredients to separate or become mushy.
- On The Stovetop. Place the potato salad in a saucepan over low heat. Gently stir and heat until warmed through for up 5 minutes keep an eye on it to prevent sticking or burning.
FAQs
How Do I Prevent My Potato Salad From Becoming Mushy?
To prevent mushy potato salad, avoid overcooking the potatoes. Cook until they are tender but still hold their shape.
Can I Use Greek Yogurt Instead Of Mayonnaise In Potato Salad?
Yes, Greek yogurt can be used as a healthier alternative to mayonnaise in potato salad, providing a tangy and creamy flavor.
Is It Necessary To Peel The Potatoes For Potato Salad?
Peeling the potatoes is a personal preference. Leaving the skins on adds texture and nutrients, but peeling creates a smoother consistency.
Can I Add Other Vegetables To The Potato Salad?
Yes, you can add various vegetables like bell peppers, cucumbers, or radishes to the potato salad for added crunch and flavor.
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Mary Berry Potato Salad Nutrition Facts
Amount Per Serving
- Calories. 356
- Total Fat. 20g
- Saturated Fat. 3g
- Cholesterol. 60mg
- Sodium. 400mg
- Total Carbohydrates. 35g
- Dietary Fiber. 3g
- Sugars. 5g
- Protein. 5g
Are You Looking For Best Mary Berry Cookbooks ? Here Are Top 5 Best Seller Mary Berry Cookbooks You Should Have:
- Mary Makes it Easy Cookbook
- Mary Berry’s Baking Bible
- Baking with Mary Berry
- Mary Berry’s Simple Comforts (recommended)
- Mary Berry Quick Cooking
Mary Berry Potato Salad
Description
The Mary Berry Potato Salad is a delicious dish made with Yukon Gold or Klondike Goldust potatoes, sweet pickle relish, yellow mustard, apple cider vinegar, and celery seeds in a creamy dressing. It takes 40 minutes to make and makes 16 servings, so it’s a simple dish that’s good for any event.
Ingredients
Instructions
- Quarter the potatoes, then position them in a large stockpot. Fill the vessel with cold water to a depth of 1 inch above the potatoes. The kettle should be placed over high heat and brought to a boil. Once the potatoes are simmering, add 1 tablespoon of salt and cook for 13 to 15 minutes, until fork-tender.
- Mix mayonnaise, and sweet pickle relish, including juices, mustard, apple cider vinegar, celery seeds, paprika, 1 teaspoon salt, and pepper to taste in a medium bowl. Stir until uniform. The eggs, celery, scallions, and dill are then chopped.
- Once the potatoes are very tender, pour off all of the cooking liquid. Remove any skins that are loose and dice the potatoes into 1/2-inch pieces. It’s acceptable for them to be mushy and crumbly. Place the potatoes in a wide bowl for cooking. Mix the potatoes with the vinaigrette until they are evenly coated. Then, incorporate the eggs, celery, onion, and tarragon. Season with salt and pepper to taste. Use fresh dill and paprika as garnishes.
- Cover and refrigerate the potato salad for at least 4 hours. If you have time to prepare it in advance, it tastes even better on the second day! Keep refrigerated for up to one week in a secure container.
Notes
- For the best texture and taste, make Mary Berry Potato Salad with Yukon Gold or Klondike Goldust potatoes.
- Don’t boil the potatoes so they don’t get too soft in the salad.
- Use only the items listed to keep the real taste of the recipe.
- Change how much mustard and pickle sauce you use based on how sour and sweet you like your food.
- If you want, you can add more mayonnaise to the potato salad to make it more thick, but be careful not to make it too heavy.