How To Make Easy Dill Potato Salad Using Made Ahead Potatoes
This potato salad is bursting with flavor and so easy to put together. It is tangy and hearty and the perfect summery salad. Makes 5 cups.
Print Recipe
Ingredients
- 4 cups pre-cooked potatoes cubed (microwaved with olive oil and sea salt)
- 1/2 cup chopped pickles
- 1/2 cup diced bell pepper any color you prefer
- 1/4 cup diced radish
- 1/2 cup small cubed cheddar jack cheese
- 2 tablespoons chopped fresh dill
- 1 cup mayonnaise
- 2 tablespoons Dijon mustard
- 1 teaspoon sugar
- 1 tablespoon apple cider vinegar
- 1/2 teaspoon creole seasoning
- 1/2 teaspoon black pepper
- Salt to taste I usually don’t need any
Instructions
- If you haven't already, cook the potatoes in the microwave with olive oil and sea salt until they are fork-tender. Let them cool down to room temperature and cut them into bite-sized cubes leaving the potato skins on.
- In a small bowl, mix the mayonnaise, Dijon mustard, apple cider vinegar, creole seasoning, sugar, black pepper, and chopped dill. Adjust seasoning to taste if needed.
- In a large mixing bowl, combine the cooked and cubed potatoes, chopped pickles, diced bell pepper, diced radish, and cubed cheddar jack cheese.
- Pour the prepared dressing over the potato mixture. Gently toss until all ingredients are evenly coated with the dressing.
- Cover the bowl with plastic wrap or a lid and refrigerate the potato salad for at least 1 hour to allow the flavors to meld together.
- Once chilled, give the potato salad a final toss. Garnish with additional chopped fresh dill or parsley if desired. Serve cold as a side dish or a light meal.
Notes
This is how to make creole seasoning.
Store any leftover dill potato salad in an airtight container in the refrigerator for up to 4 days.
Lemon juice, lime juice, and white wine vinegar can replace the apple cider vinegar.
My favorite potatoes to use for potato salad are either yellow or red potatoes.