Hungry Raven Classic Dill Potato Salad
A hearty, rustic potato salad built on creamy mustard mayo, fresh herbs, and a crisp crunch from radish and celery. Brightened with dill and finished with paprika — a bold, elevated take on a classic comfort side.
Prep time
20 min
Cook time
20 min
Serves
Ingredients
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Base
- 6–8 mediumrusset potatoes
- 4–5 largeeggs
Vegetables & Herbs
- 4–5radishes, finely chopped
- ⅓ cupred onion, finely diced (adjust to taste)
- 2 stalkscelery, finely chopped
- 2 tbspfresh chives, chopped
- 2–3 tbspfresh dill (or 1–1½ tbsp dried dill, to preferred taste)
Seasoning
- ½–1 tspseasoning salt (to taste)
- ½ tspblack pepper (optional but recommended)
Dressing
- 1 cupmayonnaise
- ¼ cupDijon or yellow mustard (Dijon gives a more elevated flavour)
Garnish
- light dustingpaprika
- to tasteextra fresh dill
- optionalextra chives for colour
Ingredients
Base
- 6–8 mediumrusset potatoes
- 4–5 largeeggs
Vegetables & Herbs
- 4–5radishes, finely chopped
- ⅓ cupred onion, finely diced (adjust to taste)
- 2 stalkscelery, finely chopped
- 2 tbspfresh chives, chopped
- 2–3 tbspfresh dill (or 1–1½ tbsp dried dill, to preferred taste)
Seasoning
- ½–1 tspseasoning salt (to taste)
- ½ tspblack pepper (optional but recommended)
Dressing
- 1 cupmayonnaise
- ¼ cupDijon or yellow mustard (Dijon gives a more elevated flavour)
Garnish
- light dustingpaprika
- to tasteextra fresh dill
- optionalextra chives for colour
Instructions
Cook the Potatoes & Eggs
- 1
Peel (optional) and boil potatoes in salted water until fork-tender but still firm. Do not overcook — they should hold their shape.
- 2
Drain and immediately cool in cold water. Let cool completely, then chop into bite-sized chunks.
- 3
Hard boil the eggs, cool, peel, and chop into medium pieces.
Prep & Assemble
- 1
Finely chop radishes, celery, and red onion. Chop chives and dill.
- 2
In a bowl, mix mayonnaise and mustard until smooth and fully combined.
- 3
In a large bowl, gently fold together potatoes, eggs, radish, celery, onion, dill, chives, and seasoning salt.
- 4
Pour dressing over mixture and fold gently until everything is evenly coated. Avoid mashing the potatoes.
- 5
Taste and adjust seasoning. Chill for at least 1 hour for best flavour development.
- 6
Just before serving, sprinkle paprika and extra dill on top.
Melissa's Notes
This potato salad is designed to be herb-forward and texturally balanced — creamy, crunchy, and fresh all at once. The dill and mustard lift the richness of the mayo, while radish and celery keep it bright and crisp. Perfect alongside grilled meats, sandwiches, or as a standout picnic side.
Nutrition Information
Per serving — based on 10 servings
Nutrition information is an estimate and may vary depending on the ingredients and brands used.
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