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Low FODMAP Potato Salad Recipe

Print Recipe
Prep Time 45 minutes
Resting Time 8 hours
Total Time 8 hours 45 minutes
Servings 6
Calories 147

Ingredients

  • 1 and ½ lb baking potatoes cooked and cubed
  • ¼ cup chopped celery
  • ¼ cup chopped sweet pickles – we recommend gherkins though any sweet pickles will do
  • 2 large and hard-boiled eggs chopped
  • ½ cup light low FODMAP or vegan mayonnaise
  • 2 tablespoon apple cider vinegar or red wine vinegar your choice
  • 1 tablespoon Dijon mustard
  • ¼ teaspoon salt
  • ¼ teaspoon pepper
  • ¼ teaspoon turmeric
  • ¼ teaspoon paprika
  • 1 bunch of fresh parsley as a garnish

Instructions

  • 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.

Video

Nutrition

Calories: 147kcal | Carbohydrates: 17g | Protein: 4g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 62mg | Sodium: 207mg | Potassium: 433mg | Fiber: 2g | Sugar: 1g | Vitamin A: 127IU | Vitamin C: 19mg | Calcium: 26mg | Iron: 1mg