Mary Berry Potato Salad Recipe

This creamy potato salad is easy to make and full of flavor! Soft red potatoes are mixed with crunchy pickles, eggs, and a tangy mayo dressing. Perfect for picnics, barbecues, or family meals, this classic dish is best when chilled before serving.

Ingredients Needed:

• 5 pounds red potatoes, chopped
• 3 cups mayonnaise
• 2 cups finely chopped pickles
• 5 large hard-cooked eggs, chopped
• ½ cup chopped red onion
• ½ cup chopped celery
• 3 tablespoons prepared mustard
• 1 tablespoon apple cider vinegar
• 1 teaspoon salt, or to taste
• ½ teaspoon ground black pepper

How To Make Potato Salad Recipe?

1. Cook the Potatoes: Add chopped potatoes to a large pot of salted water. Bring to a boil, then reduce heat and simmer for 10 minutes or until tender. Drain and let them cool.
2. Make the Dressing: In a large bowl, mix mayonnaise, pickles, eggs, red onion, celery, mustard, apple cider vinegar, salt, and black pepper.
3. Mix Everything: Gently fold the cooled potatoes into the dressing until evenly coated.
4. Chill & Serve: Cover and refrigerate for a few hours or overnight for the best flavor. Serve cold and enjoy!

Recipe Tips:

• Cut Potatoes Evenly: Chop the potatoes into similar-sized pieces so they cook evenly. This prevents some from being mushy while others stay too firm.
• Don’t Overcook Potatoes: Boil until just fork-tender (about 10 minutes). Overcooked potatoes will fall apart and make the salad too mushy.
• Let Potatoes Cool Before Mixing: Mixing hot potatoes with mayonnaise can make the dressing runny. Let them cool completely for the best texture.
• Use Pickle Juice for Extra Flavor: Add a splash of pickle juice to the dressing for a tangy boost. It balances the richness of the mayonnaise.
• Chill Before Serving: Refrigerate the potato salad for at least 2 hours (or overnight) to let the flavors blend. It tastes much better when cold!

How To Store Leftovers?

Let the potato salad cool to room temperature first. Then, put it in an airtight container and store it in the fridge for up to 4 days.

Nutrition Facts:

• Calories: 250 kcal
• Total Fat: 16g
• Saturated Fat: 3g
• Cholesterol: 55mg
• Sodium: 350mg
• Potassium: 500mg
• Total Carbohydrate: 22g
• Dietary Fiber: 3g
• Sugars: 3g
• Protein: 5g

Mary Berry Potato Salad Recipe

Course: Side DishCuisine: BritishDifficulty: Easy

Servings

20

servings

Prep time

15

minutes

Cooking time

10

minutes

Calories

250

kcal

This creamy potato salad is easy to make and full of flavor! Soft red potatoes are mixed with crunchy pickles, eggs, and a tangy mayo dressing. Perfect for picnics, barbecues, or family meals, this classic dish is best when chilled before serving.

Ingredients

• 5 pounds red potatoes, chopped

• 3 cups mayonnaise

• 2 cups finely chopped pickles

• 5 large hard-cooked eggs, chopped

• ½ cup chopped red onion

• ½ cup chopped celery

• 3 tablespoons prepared mustard

• 1 tablespoon apple cider vinegar

• 1 teaspoon salt, or to taste

• ½ teaspoon ground black pepper

Directions

• Cook the Potatoes: Add chopped potatoes to a large pot of salted water. Bring to a boil, then reduce heat and simmer for 10 minutes or until tender. Drain and let them cool.
• Make the Dressing: In a large bowl, mix mayonnaise, pickles, eggs, red onion, celery, mustard, apple cider vinegar, salt, and black pepper.
• Mix Everything: Gently fold the cooled potatoes into the dressing until evenly coated.
• Chill & Serve: Cover and refrigerate for a few hours or overnight for the best flavor. Serve cold and enjoy!

Notes

• Cut Potatoes Evenly: Chop the potatoes into similar-sized pieces so they cook evenly. This prevents some from being mushy while others stay too firm.
• Don’t Overcook Potatoes: Boil until just fork-tender (about 10 minutes). Overcooked potatoes will fall apart and make the salad too mushy.
• Let Potatoes Cool Before Mixing: Mixing hot potatoes with mayonnaise can make the dressing runny. Let them cool completely for the best texture.
• Use Pickle Juice for Extra Flavor: Add a splash of pickle juice to the dressing for a tangy boost. It balances the richness of the mayonnaise.
• Chill Before Serving: Refrigerate the potato salad for at least 2 hours (or overnight) to let the flavors blend. It tastes much better when cold!