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mary berry potato salad with prawns and salmon

Mary Berry Potato Salad with Salmon and Prawns

Caroline Sciberras
Mary Berry's Potato Salad with Salmon and Prawns is a delightful summer dish that combines the creaminess of potatoes with the rich flavours of salmon
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Prep Time 15 minutes
Cook Time 15 minutes
Course Main Course
Cuisine British
Servings 6
Calories 408.07 kcal

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.
Keyword potato salad, prawns, radishes, salmon