Mary Berry’s Inspired Potato Salad Recipe: A Perfect Blend of Flavors!

Welcome to a culinary adventure where we’ll be exploring a wonderful recipe that’s both simple and elegant – a Potato Salad inspired by Mary Berry. This dish is a fantastic combination of comforting potatoes, tangy mustard, and the luxurious addition of salmon and prawns. It’s the perfect choice for dinner parties or a cozy family meal. It offers a blend of tastes that are sure to impress everyone. What’s more, it’s quick to put together, making it a great option for those busy days when you want something special without spending hours in the kitchen.

Why You Will Love This Recipe:

Everyone will love this recipe because it’s easy to make and tastes delicious. It’s a perfect mix of flavors with crispy salmon and fresh veggies. Plus, it’s great for any occasion, from family dinners to special gatherings!

Mary Berry Potato Salad Recipe Overview:

This recipe is a delightful mix of soft baby potatoes and sharp Dijon mustard, along with rich olive oil and a hint of zesty white wine vinegar. Adding salmon and tiger prawns makes it even more special. You can make it beforehand and keep it for later, but it’s best enjoyed fresh to really taste all the wonderful flavors.

Preparation time: 10 minutes

Cooking time: 20 minutes

Serving size: 4-6

Ingredients

For The Fish

  • 18 cooked tiger prawns
  • 5oz of salmon filets
  • Juice of 1 lemon

For The Potato Salad

  • 2.5oz baby potatoes
  • 5 tbsp. olive oil
  • 4 tbsp. Dijon mustard
  • 6oz of radishes, thinly sliced
  • 1 bunch of chopped parsley
  • 4 tbsp. white wine vinegar
  • 1 bunch of spring onions, chopped
  • 1.5 tbsp. caster sugar
  • 7 tbsp. mayonnaise
  • Salt and pepper, to taste

Instructions

  1. Prepare the Potatoes: Wash the potatoes carefully. Now boil the baby potatoes until they become tender. Then drain the water and let the potatoes become cool. Slice the potatoes into halves or quarters. Depending on their size.
  2. Make the Dressing: Grab a bowl and put in the Dijon mustard, olive oil and white wine vinegar. Also add caster sugar, salt and pepper. Whisk them together until well combined.
  3. Combine: Toss the cooled potatoes in the dressing. Add the chopped spring onions, radishes and parsley. Gently mix to combine them well.
  4. Cook the Fish: Season the salmon filets with salt, pepper and lemon juice. Grill or pan-fry them until cooked through. Quickly sauté the prawns until they are pink and cooked.
  5. Assemble: Arrange the salmon and prawns on top of the potato salad. Serve immediately. You can also chill in the refrigerator before serving.

Nutritional Value (per serving)

Calories: Approx. 350 kcal

Protein: 22g

Carbohydrates: 35g

Fat: 16g

Dietary Fiber: 4g

Sugar: 3g

Also Try: Mary Berry Millionaires Shortbread Recipe

FAQS:

Is there any other way to make this potato salad recipe more health-conscious?

To make this potato salad healthier, try a few things. Use low-fat Greek yogurt instead of mayonnaise, and for less carbs, replace some potatoes with cauliflower. If you want more protein you can add extra salmon or prawns. You can also add some boiled eggs.

Can this potato salad be made ahead of time and if so, how should it be stored?

Yes, this potato salad can be made ahead of time. Making it beforehand makes it convenient for meal planning. If you’re preparing it in advance, keep the dressing separate and toss it with the potatoes just before serving. Store the salad and dressing in separate containers. Keep them in the refrigerator. The salad will keep well for up to 2 days. Remember, fresh is best, especially when it comes to the added seafood.

What are some variations I can try with this potato salad recipe?

This recipe can be changed up in many fun ways. Try adding olives, capers, and feta cheese for a Mediterranean feel. If you like classic flavors, throw in some chopped pickles or celery for crunch. Want it vegetarian? Just skip the fish and prawns and add grilled bell peppers and zucchini instead. You can also experiment with herbs like dill or tarragon to make the salad taste unique.

Is it possible to use sweet potatoes instead of baby potatoes in this recipe?

Absolutely! Sweet potatoes can be a delicious and nutritious substitute in this salad. They will add a different flavor profile and a boost of vitamins. Keep in mind that sweet potatoes may cook faster than regular baby potatoes. So adjust the boiling time accordingly. Their sweeter taste will also create a nice contrast with the tangy mustard and vinegar in the dressing.

How can I ensure the seafood in the potato salad is cooked perfectly?

For perfectly cooked seafood, keep an eye on the clock and how you cook it. Start with the salmon in the pan with the skin down. Cook it over medium heat until the skin becomes crispy. Then flip it over and keep cooking until you can easily flake the meat with a fork. Cook the prawns in another pan until they’re pink and not see-through, which should only take a few minutes. Be careful not to overcook them. It’s best to cook the seafood right before you put the salad together, so everything tastes fresh and flavorful.

Conclusion

This Potato Salad with Salmon and Prawns is a delightful dish that’s both flavorful and satisfying. It’s perfect for gatherings or a special family meal. With its easy preparation and versatile nature, it’s sure to become a staple in your recipe collection. Enjoy cooking, and more importantly, enjoy your meal!

Potato Salad Recipe Mary Berry

Mary Berry Potato Salad Recipe

Prep Time 10 minutes
Cook Time 20 minutes
Course Salad
Cuisine British
Servings 6 people
Calories 350 kcal

Ingredients
  

For The Fish

  • 18 cooked tiger prawns
  • 5 oz of salmon filets
  • 1 lemon Juice

For The Potato Salad

  • 2.5 oz baby potatoes
  • 5 tbsp. olive oil
  • 4 tbsp. Dijon mustard
  • 6 oz of radishes thinly sliced
  • 1 bunch of chopped parsley
  • 4 tbsp. white wine vinegar
  • 1 bunch of spring onions chopped
  • 1.5 tbsp. caster sugar
  • 7 tbsp. mayonnaise
  • Salt and pepper to taste

Instructions
 

  • Prepare the Potatoes: Wash the potatoes carefully. Now boil the baby potatoes until they become tender. Then drain the water and let the potatoes become cool. Slice the potatoes into halves or quarters. Depending on their size.
  • Make the Dressing: Grab a bowl and put in the Dijon mustard, olive oil and white wine vinegar. Also add caster sugar, salt and pepper. Whisk them together until well combined.
  • Combine: Toss the cooled potatoes in the dressing. Add the chopped spring onions, radishes and parsley. Gently mix to combine them well.
  • Cook the Fish: Season the salmon filets with salt, pepper and lemon juice. Grill or pan-fry them until cooked through. Quickly sauté the prawns until they are pink and cooked.
  • Assemble: Arrange the salmon and prawns on top of the potato salad. Serve immediately. You can also chill in the refrigerator before serving.

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