Mary Berry has her own take on the classic potato salad, to which she adds a versatile ingredient that turns it into a protein-packed meal.
This recipe, which serves 6 to 8 people, can be prepared in les than 30 minutes, with a cooking time as short as 10 minutes.
“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 recipe’s BBC’s page points out.
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
Read more: Mary Berry’s chicken with tzatziki is healthy dish when you need quick dinner
- 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.
To start the salad, place the potatoes in a pan of salted water and bring to a boil. Cook for about 15 minutes until they are tender. Drain them and slice each potato into quarters.
While the potatoes are cooking, arrange the salmon fillets skin-side down on the prepared 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 make a parcel, and bake for approximately 15 minutes, or until they are just cooked. Once done, set them aside to cool and then remove the skin.
For the salad dressing, combine the oil, mustard, sugar, and vinegar in a large bowl. Add the hot potatoes and season with salt and pepper. Stir well 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.
Now, flake the salmon into large pieces and gently fold it into the salad along with the prawns and half of the chopped parsley. Spoon the salad onto a large platter and sprinkle it with the remaining parsley before serving.
