This recipe for potato salad is the perfect way to make the most of spring and early summer’s new potatoes – and it’s perfect for a picnic or barbecue in the sun too
TV chef Mary Berry has put a twist on the traditional potato salad, adding a secret ingredient that transforms it into a protein-rich feast. This recipe, which serves between six to eight people, can be whipped up in less than half an hour, with a mere 10-minute cooking time.
“The potato salad can be made a day in advance and stored in the fridge, adding the radish, freshly cooked salmon and the prawns up to four hours ahead,” notes the recipe’s page on the BBC website.
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Ingredients
- 3 x 125g/4½oz middle-cut salmon fillets, skin on
- 1 lemon, juice only
- 16 cooked tiger prawns
For the 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 spring onions, thinly sliced
- 150g/5½oz radishes, thinly sliced
- 4 celery sticks, finely chopped
- 1 small bunch flatleaf parsley, finely chopped
- salt and freshly ground black pepper
Instructions
Preheat your oven to 180C/160C Fan/Gas 4 and line a baking tray with kitchen foil. Kick off the salad by popping the potatoes in a pan of salted water and bringing it to a boil.
Let them cook for around 15 minutes until they’re tender. Drain them and quarter each potato, reports the Express. While the spuds are bubbling away, lay out the salmon fillets skin-side down on the prepped baking tray. Squeeze over half of the lemon juice and season with salt and pepper.
Cover them with another sheet of foil, seal it to create a parcel, and bake for roughly 15 minutes, or until they’re just cooked. Once done, set them aside to cool before peeling off the skin.
For the salad dressing, mix the oil, mustard, sugar, and vinegar in a large bowl. Toss in the hot potatoes and season with salt and pepper.
Give it a good stir and let it cool. Next, add the mayonnaise, spring onions, radishes, and celery to the cooled potato mixture. Mix everything together thoroughly and check the seasoning. Stir in the remaining lemon juice.
Next, break the salmon into sizeable chunks and delicately mix it into the salad, along with the prawns and half of the chopped parsley.
Heap the salad onto a large serving dish and dust it with the leftover parsley before presenting it to your guests.
