Mediterranean•healthy
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!
- Prep time
- 20 min
- Cook time
- 20 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 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)
- 1/2 cup raisins
- 1/4 cup chopped fresh dill
- 1/4 cup extra virgin olive oil
- 3 tbsp lemon juice
- 1 tsp grated lemon zest
- 1/2 tsp kosher salt
- 1/4 tsp ground black pepper
Instructions
- 1
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.
- 2
Whisk together olive oil, lemon juice, lemon zest, salt and pepper in a large bowl until emulsified
- 3
Stir in cooled potatoes with green onions, celery, bacon, raisins and dill. Toss gently to coat.
- 4
Serve immediately or chill in the refrigerator until ready to serve.