Potato salads are an American staple for any barbecue, pot luck or picnic. But, please don’t buy those pre-made buckets of grocery store potato salad. They are full of preservatives, sugar, and all the wrong kind of fats. Not every potato salad has to be a mushy, mayonnaise-laden dish. Lighten it up with extra virgin olive oil and lemons!
I love substituting extra virgin olive oil in many of my recipes. Extra virgin olive oil is not only low in saturated fat, but it is also high in polyphenols, a natural antioxidant that reduces inflammation and blood pressure. And I love sneaking healthy stuff into my recipes. Most of the time, all people notice is a great-tasting dish.
Fresh dill gives this potato salad a wonderful flavor and aroma, celery adds some crunch, Sun-Maid raisins give a touch of natural sweetness and bacon gives us a touch of the bad stuff without making the salad go completely unhealthy. Lemons give this salad a secret zing that ties it all together. Although I used Yukon Gold potatoes for this recipe, you can also use other varieties, as well.
The best thing about this salad, there is no mayonnaise. You do not have to worry about your salad going bad sitting out of the refrigerator for too long.
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 Sun-Maid raisins
1/4 cup fresh dill, chopped
1/4 cup extra virgin olive oil
3 TBS lemon juice
1 tsp lemon zest, grated
1/2 tsp kosher salt
1/4 tsp ground black pepper
1. Add potatoes to a small pot and cover with water. Cover and bring to a boil. Reduce heat to medium-high; cook 5 minutes or until tender. Drain.
2. Combine remaining ingredients in a large bowl. Add drained potatoes to the mixture, and toss gently to coat.
3. Serve immediately or chill in the refrigerator until ready to serve.