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Mary Berry’s Extra Special Salmon & Prawn Potato Salad

When it comes to summer eating, how many of you are ultimately underwhelmed by potato salad? In my experience, it never really strays very far from the standard boiled spuds and mayonnaise. There might be a small amount of parsley or even some crispy lardons. On the whole though, we’re never really that adventurous.  Thankfully, we have the much celebrated Mary Berry to show us how to go one better!

In her version of potato salad, it’s all about the flavour. Dijon mustard and white wine vinegar for a bit of sharpness, mayonnaise for a bit of creaminess (and to help bind) and the rest of the ingredients for texture and colour.

Adding baked salmon is what really brings it up to a higher level. Adding the tiger prawns on top is just bragging! If you’re having friends round for a celebration or entertaining family, this dish is absolutely perfect!

potato salad

Ingredients for the potato salad

  • 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 of spring onions, thinly sliced
  • 150g/5½oz radishes, thinly sliced
  • 4 celery sticks, finely diced
  • 1 small bunch of parsley, chopped
  • salt and freshly ground black pepper

If the video is not enough for you, then Mary Berry’s recipe is available on the BBC website

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