This delicious potato salad with raisins is a must for your next summer barbecue or picnic! Jam-packed with flavor, it’s filled with tender potatoes, red bell pepper, green onions, crispy bacon, sweet raisins, and dressed with a tasty jazzed-up mayonnaise-based dressing.
What Makes This Recipe So Good
- This potato salad with raisins is super flavorful and filled with different textures. Creamy and tender potatoes are paired with crunchy red bell pepper and onions, crispy bacon, soft and juicy raisins, all tossed in a super tasty creamy and tangy dressing. So good!
- This is a staple summer salad everyone adores! Serve it at your next summer gathering, with a side of grilled chicken, juicy ribs, or tender steak, and you’ll be sure to make all your guests happy, satisfied, and coming for a second serving.
- Make sure not to overcook the potatoes. They should be cooked enough but still have a little bite to them so they don’t fall apart. Wash, peel and chop the potatoes in about 1-inch bite size, then add them to a large pot. Add enough cold water to just cover the potatoes, sprinkle a generous pinch of salt, then bring to a low-boil, reduce the heat to medium and cook for just 7 to 8 minutes uncovered. The potatoes should be tender when pokes with a fork, but not all the way soft as if you were using them for mashed potatoes. Drain, put them in the fridge and let them cool all the way before adding the other ingredients.
- Potato salad is such a great dish to make in advance. In fact it’s always best to let it sit in the fridge all put together for a few hours before serving, when all the flavors really come together.
- Any leftovers can be stored covered in an airtight container refrigerated for up to 4 days.
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Potato Salad With Raisins
- large pot
- medium mixing bowl
- whisk (or silicone spatula)
- large mixing bowl
- silicone spatula (or large wooden mixing spoon)
For the Potatoes
- 2 ½ pounds russet potatoes (or Yukon gold potatoes; peeled, cut into 1-inch cubes)
- cold water
- 1 large pinch salt
For the Creamy Dressing
- 1 cup mayonnaise
- 1 tablespoon Dijon mustard
- 2 tablespoons apple cider vinegar
- ¼ cup chopped baby dill pickles (approximately 3-4 pickles)
- 1 tablespoon chopped fresh dill
- ½ teaspoon salt (more or less to taste)
- ½ teaspoon freshly ground black pepper (more or less to taste)
For the Potato Salad
- 1 medium red bell pepper (chopped, approximately 1 cup)
- 3 green onions (sliced, approximately ¼ cup)
- 4 slices extra-crispy cooked bacon (chopped, approximately ⅓ cup)
- half of one red onion (chopped, approximately ⅓ cup)
- ⅓ cup raisins
For the Potatoes
- Add 2 ½ pounds russet potatoes (cubed) to large pot. Fill pot with cold water until potato cubes are just covered, then sprinkle 1 large pinch salt into water.
- Place pot over medium-high heat and bring water to rolling boil. Once water begins to boil, immediately reduce heat to medium.
- Simmer potatoes 7 to 8 minutes, or until tines of fork can pierce through potato cube with little resistance.
- When potatoes are fully cooked, pour potatoes and water into colander. Drain potatoes well, removing as much water as possible.
- Keep potatoes in colander or return potatoes to pot, then place drained potatoes in refrigerator. Allow potatoes to cool approximately 1 hour or until chilled.
For the Dressing
- Add 1 cup mayonnaise, 1 tablespoon Dijon mustard, 2 tablespoons apple cider vinegar, ¼ cup chopped baby dill pickles, 1 tablespoon chopped fresh dill, ½ teaspoon salt, and ½ teaspoon freshly ground black pepper to medium mixing bowl.
- Whisk or stir ingredients together until mixture is fully combined and as smooth as possible. Set dressing aside or cover bowl with plastic wrap and refrigerate until ready to use.
For the Potato Salad
- When potatoes are completely cool, add potatoes to large mixing bowl. Add 1 medium red bell pepper, 3 green onions, 4 slices extra-crispy cooked bacon, half of one red onion, and ⅓ cup raisins to bowl with potatoes.
- Pour prepared dressing into large mixing bowl, then gently stir together ingredients until solid ingredients are well-blended and fully coated in dressing.
- Serve potato salad immediately, or cover bowl with plastic wrap or lid and refrigerate until ready to serve.
- Leftovers & Storage: Refrigerate potato salad in an airtight container. If stored properly, potato salad will keep up to 5 days.
- Make it Whole30: Use compliant mayonnaise and Dijon mustard.
Recipe costs provided are approximate. Actual cost per recipe & serving will vary by location, store, brand, etc. Approximate cost shown does not include costs for any optional ingredients.
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes. Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used. To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.