Assemble your ingredients together first.
First, cook your potatoes in boiling water for between 25 and 40 minutes or until they are tender. When a potato is properly tender, you should be able to spear it with your fork without much effort.
Drain the potatoes and allow them to cool completely, then cut them into cubes about ½ inches thick.
Combine the potatoes with the eggs, pickles, and celery in a large bowl. We recommend choosing a bowl that has a lid you can close over the top, as you’ll be tossing the potatoes in it shortly.
Then take a smaller bowl and combine the mustard, vinegar, low FODMAP mayonnaise, turmeric, salt, and pepper inside. Whisk these ingredients together thoroughly until everything is evenly spread out.
Pour the vinegar and mustard mixture over the potatoes. Toss the potatoes gently to coat.
Cover and refrigerate the potato salad for about eight hours. The longer you wait, the better it will taste since the flavors will marinate more fully.
When you serve the potato salad, garnish with the parsley and paprika.