Mary Berry served up a tasty potato salad with fresh salmon and tiger prawns on Mary Berry’s Absolute Favourites.

Mary says: “This colourful salad is light yet substantial and with lots of lovely contrasting textures. Perfect for a summer buffet – just serve with green salad leaves.”

The ingredients are: 3 x 125g middle-cut salmon fillets, skin on, 1 lemon, juice only and 16 cooked tiger prawns in their shells.

For the salad: 500g 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 of spring onions, thinly sliced, 150g radishes, thinly sliced, 4 celery sticks, finely diced, 1 small bunch of parsley, chopped and salt and freshly ground black pepper.

The recipe is taken from Mary’s book titled: Mary Berry’s Absolute Favourites, available from Amazon now.