Olive Oil Potato Salad with Raisins, Lemon and Dill
Potato salads are a staple summer food for barbecues and picnics, but this Olive Oil Potato Salad with Raisins is anything but ordinary!
Servings 6
Calories 306kcal
Ingredients
- 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 raisins
- ¼ cup chopped fresh dill
- ¼ cup extra virgin olive oil
- 3 tablespoon lemon juice
- 1 teaspoon grated lemon zest
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
Instructions
- 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.
Notes
TO STORE: Store any leftover potato salad in an airtight container and refrigerate for up to 4 days.
TO FREEZE: You can also freeze leftovers. Transfer to a resealable bag or freezer safe container and freeze for up to 4 months.
Nutrition
Serving: 1cup | Calories: 306kcal | Carbohydrates: 44g | Protein: 7g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 9g | Cholesterol: 8mg | Sodium: 356mg | Fiber: 5g | Sugar: 12g
