Mary Berry's Genius Potato Salad Addition Transforms It Into A Main

I can stand some Irish stereotypes; actually, yes, we do all know each other (more or less). And yep, we love potatoes ― what sane person wouldn’t?

I like mine baked, fried, chipped, boiled, mashed, and, uh, be-saladed (?). But It wasn’t until I read Mary Berry’s version of the dish that I started eating it on its own for lunch.

That’s because the Cordon Bleu-trained chef adds tasty (and omega 3 and protein-rich) salmon and prawns to her dish, not only making it more delicious but also turning it into a more balanced meal.

In fact, the dish is so tasty that it’s earned a five-star rating on its BBC page ― having tried it myself, I can understand why.

The dish also contains radishes

The tasty addition of radishes to the dish adds a crisp and peppery bite to the meal, balancing out the mushy spuds and tender fish.

It holds up well during storage, too ― in fact, all of this recipe does. “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,” the BBC’s page suggests.

In order to hold up longer against refrigeration, Mary Berry recommends using thicker, middle-cut salmon from the centre of the fish, rather than the tail.

The result is a delicious, balanced dish with loads of contrasting texture and complex flavours ― way, way better than your standard spud salad.

What’s the recipe, then? 

You’ll need three middle-cut salmon fillets, each weighing 125 grams or four and a half ounces, with their skin left on. Additionally, the recipe calls for one lemon and 16 cooked tiger prawns.

For the potato salad, you’ll need 500 grams of baby new potatoes, four tablespoons of olive oil, three tablespoons of Dijon mustard, one tablespoon of caster sugar, and three tablespoons of white wine vinegar.

You’ll also require six tablespoons of mayonnaise, one bunch of thinly sliced spring onions, 150 grams of thinly sliced radishes, four finely chopped celery sticks, one small bunch of finely chopped flatleaf parsley, salt, and freshly ground black pepper. This makes enough for six people.

Preheat the oven to 180°C/160°C Fan/Gas Mark 4, and line a baking tray with kitchen foil.

To prep the salad, place the potatoes in a saucepan of salted water and bring them to a boil. Allow them to cook for approximately 15 minutes or until they are tender ― once they’re cooked, drain them and then slice ’em into quarters.

While the potatoes are cooking, place the salmon fillets skin-side down on the foil-lined baking tray. Squeeze half of the lemon juice over them and season them with salt and pepper. Cover the fillets with foil, seal to make a parcel, and bake for about 15 minutes or until just cooked. Once that’s done, remove them from the oven and let them cool before removing the skin.

For the salad, combine oil, mustard, sugar, and vinegar in a large bowl. Add the hot potatoes, season with salt and pepper, and set aside to cool. After that, you can mix in the mayonnaise, spring onions, radishes, and celery. Adjust the seasoning to your taste and add the remaining lemon juice.

Gently flake the cooked salmon into large pieces and stir it into the salad with the prawns and half of the chopped parsley, ensuring you don’t accidentally mash any spuds. Serve sprinkled with the remaining parsley.

Voila ― you’ve got an elite potato salad that’s bulky and balanced enough to count as a full meal (at least, I’ve eaten it for dinner with a baguette twice this week).