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Mary Berry Potato Salad

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Prep Time 15 minutes
Cook Time 20 minutes
Servings: 8
Course: Salad
Cuisine: British
Calories: 360
Ingredients Method Notes

Ingredients
  

  • 2 lbs 1 kg new potatoes, scrubbed
  • Salt and black pepper to taste
  • 1 small yellow onion very finely chopped
  • ¼ cup vinaigrette dressing
  • 1 cup mayonnaise or less if preferred
  • 2 tbsp snipped fresh chives plus extra to garnish

Method
 

  1. Start by bringing a large saucepan of salted water to a boil and add 2 lb (1 kg) of scrubbed new potatoes. Simmer them for 15–20 minutes until they are tender enough to pierce easily with a fork.
  2. Once cooked, drain the potatoes thoroughly to remove all excess water, which prevents the salad from becoming watery. Cut the drained potatoes into even-sized pieces—this guarantees uniform cooking and a consistent texture throughout the salad. Transfer the warm potatoes to a large salad bowl.
  3. While the potatoes are still warm, add 1 small yellow onion that has been very finely chopped. Pour ¼ cup of vinaigrette dressing over the warm potatoes and onion, then gently toss to combine. This step is essential because the warm potatoes absorb the vinaigrette's flavors more effectively, creating a well-seasoned base.
  4. Once the potatoes have absorbed the dressing, fold in 1 cup of mayonnaise (adjusting the amount to your preferred consistency) and 2 tbsp of snipped fresh chives. Mix everything together gently to avoid breaking apart the potatoes.
  5. Season the salad with salt and black pepper to taste, keeping in mind that the vinaigrette and mayonnaise already contain some seasoning.
  6. Cover the bowl and refrigerate for about 30 minutes before serving—the salad is best enjoyed when it's chilled but not ice-cold, as this allows the flavors to meld while maintaining the potatoes' creamy texture. Garnish with extra fresh chives just before serving for added visual appeal and a fresh flavor boost.

Notes

What Are Some Common Mistakes to Avoid When Making Potato Salad?

The biggest mistake when making potato salad is overcooking the potatoes, which creates a mushy texture instead of firm, distinct chunks. Another common error is adding dressing to hot potatoes without letting them cool slightly first, causing the mayonnaise to separate and become oily. Many cooks also over-dress their salad, drowning the potatoes rather than coating them lightly. Forgetting to season the cooking water means bland potatoes that no amount of dressing can fix. Finally, using the wrong potato variety, like russets instead of waxy potatoes, leads to a salad that falls apart. Avoiding these mistakes ensures perfect results every time.