Mary Berry Potato Salad Recipes
CREAMY POTATO SALAD WITH SALMON AND PRAWNS
Mary Berry's potato salad with lightly cooked fish is light yet substantial and with lots of lovely contrasting textures. Perfect for a summer buffet.
Provided by Mary Berry
Categories Light meals & snacks
Yield Serves 6-8
Number Of Ingredients 14
Steps:
- Preheat the oven to 180C/160C Fan/Gas 4. Line a baking tray with kitchen foil.
- For the salad, put the potatoes in a pan of salted water and bring to the boil. Cook for 15 minutes, or until tender. Drain and slice each potato into quarters.
- Meanwhile, arrange the salmon fillets, skin-side down, on the prepared baking tray, squeeze over half the lemon juice and season with salt and pepper. Cover with another sheet of foil, seal to make a parcel, and bake for 15 minutes, or until just cooked. Remove and set aside to cool, then remove the skin.
- For the salad, mix the oil, mustard, sugar and vinegar together in a large bowl. Add the hot potatoes and season with salt and pepper. Stir and set aside to cool.
- Add the mayonnaise, spring onions, radishes and celery, mix together well and check the seasoning. Stir in the remaining lemon juice.
- Flake the salmon into large pieces and gently stir into the salad with the prawns and half the chopped parsley. Spoon the salad onto a large platter and sprinkle with the remaining parsley.
CLASSIC POTATO SALAD
Our classic potato salad recipe is the perfect barbecue side dish, great for picnic spreads or paired with roast leftovers. Try our easy, versatile recipe
Provided by Matt Tebbutt
Categories Afternoon tea, Buffet, Dinner, Side dish
Time 40m
Yield Serves 6 with leftovers
Number Of Ingredients 8
Steps:
- Boil the potatoes in salted water for 20 mins until just cooked, drain, then cool.
- Cut the potatoes into chunks, then throw into a bowl with the shallots, capers and cornichons, if using. Add enough mayonnaise to bind, then mix together the olive oil and vinegar and add just enough to give a little sharpness to the salad. Stir in the finely chopped parsley and serve.
Nutrition Facts : Calories 144 calories, Fat 6 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 22 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Protein 2 grams protein, Sodium 0.04 milligram of sodium
MERRY BERRY SALAD
Dried cranberries, crunchy apple chunks and toasted almonds dress up this crisp green salad. It's drizzled with a sweet-tart dressing that's a snap to blend. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Lunch Side Dishes
Time 20m
Yield 10 servings.
Number Of Ingredients 15
Steps:
- Combine the first six ingredients. To make dressing, pulse next seven ingredients in a blender, covered, until well mixed. While processing, gradually add oil in a steady stream. Drizzle desired amount of dressing over salad; toss to coat. Refrigerate any leftover dressing.
Nutrition Facts : Calories 367 calories, Fat 28g fat (3g saturated fat), Cholesterol 6mg cholesterol, Sodium 398mg sodium, Carbohydrate 28g carbohydrate (22g sugars, Fiber 3g fiber), Protein 5g protein.
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