How To Make Easy Dill Potato Salad Using Made Ahead Potatoes

Potato salad is a classic dish beloved by many, offering a perfect balance of creamy textures, tangy flavors, and hearty satisfaction. While traditional potato salad recipes are undeniably delicious, it’s always exciting to add a twist to this timeless dish. In this blog post, we’ll explore the history of potato salad, discuss the benefits of preparing potatoes ahead of time, and share a delightful recipe that’s sure to impress your taste buds.
This easy dill potato salad is so easy to make and delicious to eat. The flavors are tangy and bursting with fresh flavor. If you are looking for the perfect accompaniment to a summer BBQ, burger night, baked chicken breasts, or lunch with crackers, then try this tasty recipe.
The History of Potato Salad
Potato salad has a rich and diverse history, with variations found in cuisines around the world. Its origins can be traced back to Germany in the 16th century, where it was initially made with vinegar and served warm. Over time, different regions and cultures have put their unique spin on potato salad, incorporating a wide range of ingredients such as mayonnaise, mustard, herbs, and vegetables. Today, potato salad is enjoyed globally, with each recipe reflecting the unique culinary traditions of its creators.
Choosing The Right Potatoes

There are different types of spuds including waxy potatoes (yellow) and starchy potatoes (russet). Here are some good potato choices for a classic potato salad recipe:
- Yukon gold potatoes
- Red Potatoes
- New Potatoes (baby potatoes)
- Fingerling potatoes
- Russet Potatoes
There are many perfect potatoes to choose from and really any type of potato will do.

Making Potatoes Ahead of Time
One of the keys to a successful potato salad is perfectly cooked potatoes. While some recipes call for boiling potatoes just before assembling the salad, pre-cooking them ahead of time can be a game-changer. Pre-cooking potatoes, whether in the microwave or using other methods, allows you to control the texture and flavor of the potatoes more precisely. Additionally, it saves time and streamlines the preparation process, making it easier to whip up this best potato salad recipe whenever the craving strikes. Let cool and use right away or store in the refrigerator for up to 2 days.

Microwave Method (My preferred choice):
1. Use a thinner-skinned potato (yukon gold or red)
2. Wash and dry the potatoes well.
3. Rub with olive oil and sea salt.
4. Cook in the microwave (I have a potato button!) checking every few minutes until fork tender.
Boiled Potatoes Method:
1. Peel if desired and place whole potatoes in a large pot and cover with cold water.
2. Add about a tablespoon of salt and bring to a rapid boil.
3. Boil potatoes for 15-30 minutes until fork tender. Cooking time will vary depending on the size and variety of potatoes you use.
Baked Potatoes Method:
The best potatoes for this method are Russets – they are thick-skinned and have a creamy texture inside. I use them to make these delicious mashed potatoes. But, use any potatoes you like!
1. Wash and dry potatoes.
2. Rub the skins with olive oil and sea salt.
3. Preheat the oven to 400 degrees and wrap each potato in aluminum foil.
4. Bake for 30-45 minutes until fork tender.
Ingredients For Easy Dill Potato Salad Using Made Ahead Potatoes

Now, let’s dive into a flavorful potato salad recipe that incorporates unique ingredients and elevates this beloved dish to new heights.
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 For How To Make Easy Dill Potato Salad Using Made Ahead Potatoes
1. Prepare Potatoes: 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.

2. Mix Dressing: 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.

3. Combine Ingredients: In a large mixing bowl, combine the cooked and cubed potatoes, chopped pickles, diced bell pepper, diced radish, and cubed cheddar jack cheese.

4. Add The Creamy Dressing: Pour the prepared dressing over the potato mixture. Gently toss until all ingredients are evenly coated with the dressing.

5. Chill: 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.
6. Serve: 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:
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.
Other Ingredients To Use In Potato Salad
Here are some suggested add-ins:
- Red onion
- Green onion
- Bacon – cooked and crumbled
- Sweet pickle relish
- Chopped sweet pickles
- Diced celery
- Hard-boiled eggs
- Substitute a 1/4 cup of mayo for 1/4 cup of sour cream or plain Greek yogurt
- Fresh Herbs – basil, oregano, tarragon, thyme, or marjoram.
How to Serve Potato Salad

This amazing potato salad is incredibly versatile and can be served in various ways to suit different occasions. As a classic side dish, it pairs well with grilled meats, sandwiches, and picnic fare. It’s also a fantastic addition to potlucks, barbecues, and family gatherings, offering a comforting and familiar flavor that appeals to guests of all ages. For a light and satisfying meal, potato salad can be served on its own or alongside a fresh green salad for added nutrition.
Here are some serving suggestions:
- BBQ pulled pork
- Baked chicken breasts
- French tomato tart
- Meatloaf
- Meatballs
- Pork chops
- Chicken thighs
- On a charcuterie board
- Tomato soup
- Artisan rolls
Check out this link to see other delicious salads.
Wrapping Up How To Make Easy Dill Potato Salad Using Made Ahead Potatoes

Potato salad is a versatile and delicious dish that has stood the test of time. By exploring its rich history, mastering the art of preparing potatoes ahead of time, and experimenting with unique ingredients, you can take your potato salad game to the next level. Whether you’re hosting a summer barbecue, packing a picnic lunch, or simply craving a comforting side dish, this flavorful potato salad recipe is sure to impress. Give it a try and let your taste buds rejoice!
Cheers,
Sarah
Recipe Card For Easy Dill Potato Salad Using Made Ahead Potatoes

How To Make Easy Dill Potato Salad Using Made Ahead Potatoes
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.
Wow very pretty pictures
I like to use sweet relish to make it a little sweeter. Love potato salad!
Yum. Could eat everyday all times of the year.