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–+ servings
Potato salad with raisins, red onions, and red bell pepper in a large bowl.

Potato Salad With Raisins

Tender potatoes are mixed with red bell pepper, onions, crispy bacon, sweet raisins, all tossed in a creamy and tangy mayonnaise-based dressing.
Prep: 20 minutes
Cook: 10 minutes
Cool: 1 hour
Total: 1 hour 30 minutes
Recipe Makes: 8 servings

Equipment

  • large pot
  • colander
  • medium mixing bowl
  • whisk (or silicone spatula)
  • large mixing bowl
  • silicone spatula (or large wooden mixing spoon)

Ingredients

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

Instructions

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.

Recipe Notes

  • 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.

Nutrition

Serving: 1serving | Calories: 352kcal | Protein: 5g | Fat: 23g | Saturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 16mg | Sodium: 458mg | Potassium: 745mg | Total Carbs: 33g | Fiber: 3g | Sugar: 2g | Net Carbs: 30g | Vitamin C: 34mg | Calcium: 34mg
Cheap Cheap Eats recipe developed by Cheryl Malik