Mary Berry Recipes

Home / Sides / Classic Creamy Potato Salad

Oh, there’s nothing quite like a beautifully made potato salad, is there? It’s one of those quintessential dishes that evokes memories of sunny garden parties, bustling family barbecues, and comforting Sunday lunches. For me, a truly good potato salad is a celebration of simple ingredients, brought together with a touch of care and a generous dollop of creamy dressing. It’s not just a side dish; it’s a star in its own right, offering a delightful coolness and a satisfying texture that complements so many main courses.

I’ve made countless potato salads over the years, and I’ve found that the secret to sheer perfection lies in a few carefully chosen steps. We want potatoes that are tender but hold their shape, a dressing that’s rich and tangy without being overwhelming, and just the right hint of freshness from herbs. This recipe is a culmination of all those years of experience, designed to give you a potato salad that is consistently delicious and always receives rave reviews.

This particular recipe is wonderfully straightforward, proving that you don't need a myriad of complicated ingredients to achieve something truly special. It’s a real family favourite in our household, and I daresay it will become one in yours too. So, let’s gather our ingredients and create a potato salad that’s simply irresistible – a dish that embodies comfort and joy in every single spoonful.

Food Advertisements by

Why You'll Love This Recipe

Uses waxy potatoes that hold their shape beautifully, ensuring perfect texture.
Features a perfectly balanced, tangy, and creamy dressing that coats every potato piece.
Incorporates fresh herbs for a delightful lift and vibrant flavour, making it truly special.

Ingredients

1 kg (about 2.2 lbs) new potatoes, such as Charlotte, Anya, or Jersey Royals
4 spring onions (scallions), finely sliced
A handful of fresh chives, finely snipped
A handful of fresh parsley, finely chopped
200g (about 7 oz) good quality mayonnaise
2 tbsp full-fat Greek yogurt or soured cream
1 tbsp Dijon mustard
1 tbsp white wine vinegar
Salt and freshly ground black pepper to taste

Equipment Needed

Large saucepan • Colander • Large mixing bowl • Small mixing bowl • Whisk • Sharp knife • Chopping board • Measuring spoons

Step-by-Step Instructions

First, let's prepare our glorious potatoes. Give them a good scrub, but don't peel them – the skin adds wonderful flavour and texture, especially with new potatoes. Cut any larger potatoes into halves or quarters so they are roughly uniform in size. This ensures even cooking, which is crucial for a perfectly tender result.
Place the prepared potatoes into a large saucepan and cover them with cold, salted water. Bring to a boil, then reduce the heat and simmer gently for about 15-20 minutes, or until the potatoes are tender when pierced with a knife but still hold their shape beautifully. We don't want them falling apart, do we?
Once cooked, drain the potatoes thoroughly in a colander and leave them to steam dry for a few minutes. This helps to prevent a watery dressing and allows the flavours to adhere much better. While they're still warm, transfer them to a large mixing bowl.
Now for our delightful dressing! In a separate bowl, whisk together the mayonnaise, Greek yogurt (or soured cream), Dijon mustard, and white wine vinegar until smooth and well combined. Season generously with a good pinch of salt and a grinding of black pepper. Taste and adjust the seasoning if needed – it should be tangy and rich.
Add the finely sliced spring onions, snipped chives, and chopped parsley to the warm potatoes. Pour over the creamy dressing. Gently fold everything together with a large spoon, ensuring all the potatoes are beautifully coated. Be careful not to mash the potatoes; we want lovely distinct pieces.
Cover the bowl and refrigerate for at least 30 minutes to allow the flavours to meld and the salad to chill thoroughly. This step is key for the best taste. Before serving, give it another gentle stir and a final taste test for seasoning.
Serve chilled as a wonderful accompaniment to your favourite summer dishes. It’s sheer perfection!

Food Advertisements by

Perfect Substitutions

New Potatoes: While new potatoes are best, you can use other waxy varieties like red potatoes or Yukon Golds. Avoid floury potatoes as they tend to crumble.
Mayonnaise: For a lighter option, you could use a good quality reduced-fat mayonnaise, though I do find full-fat gives the best creamy texture.
Greek Yogurt/Soured Cream: Crème fraîche can be used for a slightly richer, tangier flavour.
Dijon Mustard: Wholegrain mustard can be a lovely alternative for a bit of texture and a milder mustard flavour.
Herbs: Feel free to experiment with other fresh herbs like dill or tarragon, depending on your preference.

Serving Suggestions

This creamy potato salad is incredibly versatile and pairs beautifully with so many dishes. It’s an absolute must-have for any summer barbecue, sitting splendidly alongside grilled chicken, juicy sausages, or a perfectly cooked steak. It’s also a delightful accompaniment to cold cuts, a traditional ham, or even a lovely piece of pan-fried salmon. For a lighter meal, serve it with a crisp green salad. And of course, it's simply wonderful as part of a picnic spread, packed in a charming wicker basket alongside sandwiches and perhaps a slice of my lemon drizzle cake! If you enjoyed this, you might also love our Classic Cauliflower Cheese and Classic British Piccalilli.

How to Store \u0026 Reheat

Once prepared, this potato salad can be stored in an airtight container in the refrigerator for up to 2-3 days. I wouldn't recommend freezing potato salad, as the potatoes can become mealy and the dressing may separate upon thawing, losing that lovely creamy texture we've worked so hard to achieve. It’s best enjoyed chilled, straight from the fridge, so no need for reheating – just bring it out and let it shine!

Mary's Secrets to Success

My top tip for a truly wonderful potato salad is to dress the potatoes while they are still warm. The warmth helps the potatoes absorb the dressing beautifully, infusing them with all that lovely flavour. Also, don't be shy with your seasoning – a little extra salt and pepper can make all the difference. And always, always use fresh herbs; they provide that essential lift and vibrancy that elevates the dish from good to utterly magnificent. It's these small details that make for sheer perfection!

Frequently Asked Questions

What type of potatoes are best for potato salad?

For a truly superb potato salad, I always recommend using waxy varieties like new potatoes, Charlotte, Anya, or Jersey Royals. These potatoes hold their shape beautifully after cooking, which is absolutely essential for that lovely texture. Floury potatoes, such as Maris Piper or King Edward, tend to break down too much and can make the salad rather mealy, which we certainly don't want!

How can I prevent my potato salad from being watery?

The key to avoiding a watery potato salad is to ensure your cooked potatoes are thoroughly drained and allowed to steam dry for a few minutes before adding the dressing. This allows any excess moisture to evaporate. Additionally, don't over-dress the salad; a good balance of dressing to potatoes is crucial.

Can I make this potato salad ahead of time?

Oh, absolutely! In fact, I often find that potato salad tastes even better when made a few hours, or even the day before, and allowed to chill in the refrigerator. This gives all those wonderful flavours a chance to meld together beautifully. Just give it a gentle stir before serving and check the seasoning.

What if I don't have white wine vinegar?

Not to worry, my dear! If you don't have white wine vinegar, you can certainly substitute it with apple cider vinegar or even a squeeze of fresh lemon juice. Both will provide that lovely acidity needed to balance the richness of the dressing. Start with a smaller amount and taste as you go to get it just right.

Can I add other ingredients to this potato salad?

Of course, dear! This recipe is a wonderful foundation, and you can certainly personalise it to your liking. Some people enjoy adding a little finely chopped celery for crunch, or perhaps some hard-boiled eggs for extra richness. A touch of crispy bacon bits can also be a delightful addition. Just remember to keep the balance of flavours in mind!