Introducing Mary Berry’s delightful summer buffet dish: a potato salad featuring salmon and prawns. Like many other recipes by Mary Berry like the coronation chicken salad, and chicken casserole, this Mary Berry potato salad offers the convenience of preparing it a day ahead and refrigerating it, with the radish, freshly cooked salmon, and prawns added up to 4 hours in advance.
Prep: 15 mins Total: 30 mins Yields: 6
Why you’ll like it
This recipe works because of its harmonious combination of ingredients and the attention to detail in the preparation. The warm potato slices, when added to the dressing, absorb the flavours beautifully, creating a delectable taste. The addition of freshly cooked salmon and succulent prawns adds a delightful seafood element that perfectly complements the potatoes. The salad’s make-ahead feature allows the flavours to meld together, resulting in a dish that is even more delicious when served.
Mary Berry Potato Salad Recipe
What is Mary Berry’s Potato Salad with Salmon and Prawns?
Mary Berry’s Potato Salad with Salmon and Prawns is a delightful summer dish that combines the creaminess of potatoes with the rich flavors of salmon and prawns. This salad is perfect for a summer buffet or any occasion when you want to impress your guests with a light and refreshing dish. With its make-ahead option, you can prepare it in advance and enjoy the convenience of having a delicious salad ready to serve.
Ingredients
For the seafood
- 13 ounces (375 g) salmon fillets, skin on
- 1 lemon, juice only
- 16 tiger prawns, cooked
For the salad
- 18 ounces (500 g) baby new potatoes
- 4 tablespoons olive oil
- 3 tablespoons Dijon mustard
- 1 tablespoon caster sugar
- 3 tablespoons white wine vinegar
- 6 tablespoons mayonnaise
- 1 bunch spring onions, thinly sliced
- 5½ ounces (150 g) radishes, thinly sliced
- 4 celery sticks, finely chopped
- 1/4 cup flatleaf parsley, finely chopped
- salt to taste
- ground black pepper to taste
How to make Mary Berry potato salad with salmon and prawns
For the seafood
- Preheat your oven to 180C.
- Line a baking tray with kitchen foil.
- Arrange the salmon fillets on the baking tray, placing them skin-side down.
- Squeeze half of the lemon juice over the salmon and season with salt and pepper.
- Cover the salmon with another sheet of foil, creating a sealed parcel.
- Bake it in the oven for about 15 minutes until the salmon is just cooked. Remove from the oven and set it aside to cool.
- Remove the skin from the salmon.
For the salad
- Place the potatoes in a saucepan of salted water and bring them to a boil. Cook for approximately 15 minutes or until the potatoes are tender. Drain the potatoes and slice each one into quarters.
- Prepare the salad dressing: combine the oil, mustard, sugar, and vinegar in a large bowl.
- Add the hot, sliced potatoes to the dressing and season with salt and pepper. Stir the potatoes to coat them with the dressing and set the bowl aside to cool.
- Once the potatoes have cooled down, add the mayonnaise, spring onions, radishes, and celery to the bowl. Mix all the ingredients together thoroughly and check the seasoning.
- Stir in the remaining lemon juice.
- Break the salmon into large flakes and gently incorporate it into the salad along with the prawns and half of the chopped parsley.
- Serve the salad on a large platter and sprinkle the parsley on top.
Tips
- Preferably use middle-cut salmon to the tail. These are the thick fillets from the centre of the fish.
- Enhance the flavor by adding warm potato slices to the dressing, allowing them to absorb the deliciousness to the fullest.
You might like more…
These are our favorite potato recipes
- Russian Potato Salad with Mayonnaise, Peas, and Eggs
- Redskin Potato Salad with Red Potatoes
- Maple Glazed Air fried Salmon and Roast Potatoes
- Crunchy Roast Potatoes using Air Fryer
And you might be interested in other seafood recipes:
- Smoked Salmon and Prawn Risotto
- Salmon Quiche with Asparagus – a popular Mary Berry dish
- Salmon and Whitefish Chowder with Milk and Sweet Corn
- Salmon Baked Sushi
- Delightful Mary Berry Tuna Pasta Bake
- Turmeric Rice with grilled prawns
Mary Berry Potato Salad with Salmon and Prawns
Ingredients
For the seafood
- 13 ounces 375 g salmon fillets, skin on
- 1 lemon juice only
- 16 tiger prawns cooked
For the salad
- 18 ounces 500 g baby new potatoes
- 4 tablespoons olive oil
- 3 tablespoons Dijon mustard
- 1 tablespoon caster sugar
- 3 tablespoons white wine vinegar
- 6 tablespoons mayonnaise
- 1 bunch spring onions thinly sliced
- 5½ ounces 150 g radishes, thinly sliced
- 4 celery sticks finely chopped
- 1/4 cup flatleaf parsley finely chopped
- salt to taste
- ground black pepper to taste
Instructions
For the seafood
- Preheat your oven to 180C.
- Line a baking tray with kitchen foil.
- Arrange the salmon fillets on the baking tray, placing them skin-side down.
- Squeeze half of the lemon juice over the salmon and season with salt and pepper.
- Cover the salmon with another sheet of foil, creating a sealed parcel.
- Bake it in the oven for about 15 minutes until the salmon is just cooked. Remove from the oven and set it aside to cool.
- Remove the skin from the salmon.
For the salad
- Place the potatoes in a saucepan of salted water and bring them to a boil. Cook for approximately 15 minutes or until the potatoes are tender. Drain the potatoes and slice each one into quarters.
- Prepare the salad dressing: combine the oil, mustard, sugar, and vinegar in a large bowl.
- Add the hot, sliced potatoes to the dressing and season with salt and pepper. Stir the potatoes to coat them with the dressing and set the bowl aside to cool.
- Once the potatoes have cooled down, add the mayonnaise, spring onions, radishes, and celery to the bowl. Mix all the ingredients together thoroughly and check the seasoning.
- Stir in the remaining lemon juice.
- Break the salmon into large flakes and gently incorporate it into the salad along with the prawns and half of the chopped parsley.
- Serve the salad on a large platter and sprinkle the parsley on top.
Notes
- Preferably use middle-cut salmon to the tail. These are the thick fillets from the centre of the fish.
- Enhance the flavor by adding warm potato slices to the dressing, allowing them to absorb the deliciousness to the fullest.