Combine all ingredients for dressing in small saucepan. Set aside.


Cook potato slices in salted water to cover, just until tender. Drain and turn into mixing bowl. Over high heat, bring dressing to boil, and immediately pour over cooked potatoes. Gently fold in bacon and parsley. Adjust seasonings and serve hot. (To reheat, if needed, cover and bake at 300°F until heated through.

Note:  For those who wish to add a protein to this salad, top with 3 slices of a medium-cooked beef tenderloin.



  • 1/2 Cup chicken stock
  • 2 Tablespoons sherry wine vinegar
  • 1/4 Cup extra virgin olive oil
  • 1/2 medium red onion, thinly sliced
  • 3/4 Cup California raisins
  • Kosher or sea salt and freshly ground black pepper



  • 1 Pound small red new potatoes, sliced into rounds 1/4-inch thick
  • 1/2 Cup crumbled, crisp-cooked bacon
  • 1 Tablespoon chopped Italian parsley
  • Kosher or sea salt and freshly ground black pepper

Nutrition Facts Per Serving

Calories 250 (Calories from Fat 45%); Total Fat 13 ( Saturated Fat 2.5; Trans Fat 0; ); Cholesterol 5; Sodium 170; Potassium 618; Total Carbohydrate 30; Dietary Fiber 3; Sugars 16; Protein 4; Calcium 17; Iron 1;

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