Rustle up a Delicious Mary Berry-Inspired Potato Salad

Mary Berry, the culinary queen, has been tantalizing our taste buds for generations with her mouthwatering recipes. Today, we bring you a classic Mary Berry-inspired dish: a potato salad that combines the comforting flavors of new potatoes, zesty Dijon mustard, and velvety mayonnaise. Whether you’re planning a picnic, barbecue, or simply need a luscious side dish, this salad is sure to please.

Mary Berry’s approach to cooking has always been about creating dishes that are not only delicious but also easy to prepare. In her signature style, this potato salad is straightforward and quick, making it an ideal choice for both busy weeknights and special gatherings.

Imagine warm, tender new potatoes bathing in a tangy mustard dressing, complemented by the crisp freshness of radishes and spring onions. This potato salad showcases Mary Berry’s culinary excellence, reflecting her cooking philosophy of emphasizing flavor and simplicity. Now, let’s delve into this tantalizing Mary Berry-inspired potato salad recipe and savor the taste of home-cooked goodness.

Preparation Time: 20 minutes

Cooking Time: 15 minutes

Total Time: 35 minutes

Serves: 6


  • 500g/1lb 2oz baby new potatoes
  • 4 tbsp olive oil
  • 3 tbsp Dijon mustard
  • 1 tbsp caster 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 flat-leaf parsley, finely chopped
  • Salt and freshly ground black pepper


  1. Preheat the Oven: Begin by preheating your oven to 180°C/160°C Fan/Gas 4. Line a baking tray with kitchen foil.
  2. Cook the Potatoes: Place the baby new potatoes in a pan of salted water and bring it to a boil. Let them cook for about 15 minutes or until they are tender. Drain the potatoes and then slice each one into quarters.
  3. Prepare the Dressing: In a large bowl, mix together the olive oil, Dijon mustard, caster sugar, and white wine vinegar to create a zesty dressing.
  4. Toss the Potatoes: While the potatoes are still warm, add them to the dressing in the large bowl. Season with salt and freshly ground black pepper. Gently stir to ensure the potatoes are well coated with the dressing. Allow the mixture to cool.
  5. Add the Veggies: To the cooled potato mixture, add the mayonnaise, thinly sliced spring onions, radishes, and finely chopped celery. Mix everything together thoroughly. Be sure to check the seasoning and adjust with salt and pepper if needed.
  6. Garnish and Serve: Stir in half of the finely chopped flat-leaf parsley and reserve the rest for garnishing. Spoon the potato salad onto a large platter and sprinkle it with the remaining parsley.
Further reading:  Three Heavenly Korean BBQ Sauces

Recipe Tips:

  • Tip 1: The secret to the rich flavor of this salad is to add the potato slices to the dressing while they’re still warm. This allows the flavors to infuse the potatoes, just the way Mary Berry would recommend.

Indulge in the culinary wisdom of the esteemed Mary Berry with this classic potato salad. Whether you’re hosting a picnic, firing up the grill, or craving a scrumptious side dish, this Mary Berry-inspired creation is the perfect addition to your table. Enjoy the zingy and creamy flavors that Mary Berry herself would approve of.

Visit Rowdy Hog Smokin BBQ for more delectable recipes and barbecue inspiration!