Juicy Potato Salad with Raisins

You know what’s funny about potato salad? It’s one of those dishes that everyone makes a little differently. Growing up, I never thought to add raisins to mine until I tried my neighbor’s version at a summer cookout. The sweet, chewy raisins mixed with creamy potatoes completely changed my mind about what potato salad could be.

I’ve spent years tweaking this recipe, trying to get the balance just right between the classic potato salad flavors we all know and that extra touch of sweetness from the raisins. My kids were skeptical at first (let’s be honest, what kids aren’t suspicious of “different” food?), but now they ask for it whenever we have backyard barbecues.

This recipe is really straightforward – nothing fancy here, just good ingredients that work well together. If you’ve never tried potato salad with raisins before, trust me on this one. It might just become your new go-to side dish for summer gatherings.

What Kind of Potatoes Should I Use?

While this recipe calls for Yukon Gold potatoes, you’ve actually got several good options for making potato salad. Yukon Golds are a solid choice because they’re waxy potatoes that hold their shape well when cooked and have a naturally buttery flavor. Red potatoes would work just as well here, and they add a nice pop of color to the dish if you leave the skins on. Just try to avoid using starchy potatoes like Russets – they tend to fall apart during cooking and can make your salad mushy. Whatever type you choose, make sure to cut your potatoes into even-sized pieces so they cook at the same rate, and don’t forget to start them in cold water to ensure they cook evenly throughout.

Options for Substitutions

This potato salad recipe is pretty flexible and you can make several swaps based on what you have in your kitchen:

• Yukon Gold potatoes: Red potatoes or russet potatoes work well too. Just watch cooking time as different varieties cook at slightly different rates. Russets might get a bit softer, while red potatoes hold their shape nicely.
• Green onions: You can swap these with finely diced red onion or shallots. If using regular onions, soak them in cold water for 10 minutes first to reduce their sharp bite.
• Raisins: Try dried cranberries, chopped dried apricots, or even fresh grapes cut in half for that sweet pop of flavor.
• Fresh dill: If you don’t have fresh dill, use 1 tablespoon dried dill instead. You could also try fresh parsley or chives for a different herby note.
• Bacon: Turkey bacon works great here, or leave it out entirely for a vegetarian version. For a similar smoky crunch, try toasted nuts like pecans.
• Lemon juice and zest: Apple cider vinegar makes a good substitute for lemon juice – use the same amount. If you don’t have lemon zest, just skip it or add an extra splash of juice.

Watch Out for These Mistakes While Cooking

The biggest mistake when making potato salad is overcooking the potatoes – they should be tender but still hold their shape when pierced with a fork, as mushy potatoes will turn your salad into an unappetizing mash. A common error is adding the dressing while the potatoes are still hot, which causes them to absorb too much oil and become greasy – instead, let them cool to room temperature first, then toss with your dressing ingredients. To keep your green onions and celery crisp and fresh, add them just before serving, and remember to taste and adjust the seasoning after the salad has chilled, since cold temperatures tend to dull flavors. For the best texture and flavor combination, cut your potato chunks uniformly and make sure to drain them well after cooking – any excess water will dilute your dressing and make the salad watery.

What to Serve With Potato Salad?

This sweet and savory potato salad makes a perfect side dish for all your summer cookouts and picnics! The combination of raisins, bacon, and fresh dill pairs really well with grilled meats like hamburgers, hot dogs, or BBQ chicken. For a casual backyard gathering, serve it alongside some corn on the cob and a fresh cucumber salad to round out the meal. If you’re bringing it to a potluck, this potato salad tastes great next to other classic cookout sides like baked beans, coleslaw, or a simple green salad.

Storage Instructions

Keep Fresh: This potato salad tastes even better after the flavors have had time to mingle! Pop it in an airtight container and keep it in the fridge for up to 4 days. The raisins will become extra plump and juicy as they soak up all those tasty dressing flavors.

Make Ahead: Want to prep this in advance for a party? You can make it up to 24 hours before serving. Just hold off on adding the bacon until right before serving to keep it nice and crispy. Give it a quick stir and taste test before serving – you might want to add a splash more lemon juice to brighten it up.

Pack: This potato salad is perfect for picnics and potlucks! Just remember to keep it cool – pack it in a container with ice packs and try to keep it out of direct sunlight. For food safety, don’t let it sit at room temperature for more than 2 hours (or 1 hour if it’s a hot day).

Preparation Time	15-20 minutes
Cooking Time	10-15 minutes
Total Time	25-35 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 800-900
• Protein: 10-15 g
• Fat: 50-60 g
• Carbohydrates: 80-90 g

Ingredients

• 2 pounds yukon gold potatoes, peeled and cut into 1-inch cubes
• 3 chopped green onions
• 2 chopped celery stalks
• 4 slices cooked bacon, crumbled
• 1/2 cup raisins
• 1/4 cup fresh dill, chopped
• 1/4 cup extra virgin olive oil
• 3 tablespoons lemon juice
• 1 teaspoon lemon zest
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Step 1: Cook the Potatoes

Add chopped potatoes into a small pot and cover them with water.

Place a lid on the pot and bring the water to a boil.

Once boiling, reduce the heat to medium-high and cook the potatoes for about 5 minutes or until they become tender.

Drain the water and allow the potatoes to cool to room temperature.

Step 2: Prepare the Dressing

In a large bowl, whisk together olive oil, lemon juice, lemon zest, salt, and pepper.

Whisk until the mixture is emulsified and smooth.

This will be the dressing for the potato salad.

Step 3: Combine the Salad Ingredients

Gently stir the cooled potatoes into the bowl with the dressing.

Add in the chopped green onions, celery, crispy bacon, raisins, and fresh dill.

Toss everything gently to ensure the potatoes and other ingredients are well coated with the dressing.

Step 4: Serve

Once all the ingredients are combined and coated with the dressing, you can serve the potato salad immediately.

Alternatively, you can chill it in the refrigerator until you’re ready to serve for a more refreshing taste.

Enjoy your zesty and flavorful potato salad!