Potato Salad Recipe Mary Berry
crafting the perfect potato salad involves choosing the right potatoes, cooking them to perfection, and creating a balanced dressing. Experimentation is encouraged, but attention to texture and flavor balance is key. With these tips, you'll be able to prepare a delicious potato salad that's sure to please any crowd.
Ingredients
- Potatoes about 2 pounds
- 4-5 hard-boiled eggs
- 1/2 cup mayonnaise
- 2 tablespoons Dijon mustard
- 2 tablespoons white wine vinegar
- 1/2 cup chopped celery
- 1/4 cup chopped red onion
- Salt and pepper to taste
- Chopped fresh parsley for garnish
- Optional: chopped chives capers, or pickle relish for added flavor
Instructions
- Place the potatoes in a saucepan of salted water and bring to a boil. Cook for 10-12 minutes, or until tender. Drain and allow to cool slightly.
- In a large bowl, whisk together the olive oil, Dijon mustard, sugar, vinegar, and mayonnaise.
- Add the potatoes to the dressing and season with salt and pepper. Toss to coat.
- Add the spring onions, radishes, celery, and parsley to the potato salad and toss to combine.
- Cover the bowl with plastic wrap and refrigerate for at least 30 minutes before serving.