Potato salads are a staple summer food for barbecues and picnics, but this Olive Oil Potato Salad with Raisins is anything but ordinary! Sponsored by Sun-Maid Raisins.
We are in full summer mode in my house. Not only do I love the warmer weather, I also love the slower pace. San Diego summers means time at the beach or splashing in the pool.
The warm weather also means more time outdoors and that means more barbecues and picnics planned. Because summer is also all about the food!
Olive Oil Potato Salad
Summer picnics almost always means potato salad. And I’m one of the first to admit to having a love-hate relationship with this iconic dish. I cannot eat the store bought stuff that is drowning in mayonnaise and full of BLAH flavors.
First of all, when you are entertaining outside, any mayonnaise based dish will quickly spoil in warm weather. It’s certainly not fun having friends and family get sick from the food you made. Secondly, most potato salads are drowning in mayonnaise, ruining the texture and flavor of a pretty delicious salad.
Extra virgin olive oil is filled with heart healthy fats and antioxidants. Plus, you can find a variety of flavor profiles for olive oil, including infused varieties. I love using extra virgin olive oil in new and untraditional ways.
And this olive oil potato salad is no different. Olive oil adds wonderful flavors and fabulous health benefits to all of your meals. So using olive oil in your potato salad instead of mayonnaise really kicks up the flavor of your dish.
Potato salad with raisins
Because you are letting your ingredients shine in an olive oil potato salad, the key is choose high quality and high impact flavors. Since I love the sweet and savory combination, I chose to add some raisins in the potato salad.
Now that sweet was addressed, lemon juice adds zing, a bit of bacon adds salt, some celery adds crunch and this potato salad with raisins is anything but ordinary.
And since there’s no mayonnaise in this potato salad, you don’t have to worry about it going bad from sitting outside for too long.
Say no to gloppy, gross, mayonnaise dripping potato salad and try something new this summer!
- 2 lbs Yukon Gold potatoes, peeled and cut into 1-inch pieces
- 3 green onions, chopped
- 2 celery stalks, chopped
- 4 slices of cooked bacon, crumbled
- ½ cup Sun-Maid raisins
- ¼ cup chopped fresh dill
- ¼ cup extra virgin olive oil
- 3 TBS lemon juice
- 1 teaspoon grated lemon zest
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- Add chopped potatoes into a small pot and cover with water:
- Cover and bring to a boil. Reduce heat to medium-high and cook 5 minutes or until tender. Drain and allow to cool to room temperature.
- Whisk together olive oil, lemon juice, lemon zest, salt and pepper in a large bowl until emulsified
- Stir in cooled potatoes with green onions, celery, bacon, raisins and dill.
- Toss gently to coat.
- Serve immediately or chill in the refrigerator until ready to serve.
Serving Size:1 cup
Amount Per Serving: Calories: 306Total Fat: 12gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 8mgSodium: 356mgCarbohydrates: 44gFiber: 5gSugar: 12gProtein: 7g
Disclosure: I did receive a stipend from Sun-Maid Raisins to develop a summer recipe using their raisins. The story I have written is all true, and the opinions are truly mine. If I didn’t like it, I wouldn’t blog about it.