All-American Low-FODMAP Potato Salad; Gluten-free, Dairy-free

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This is a fresh and light All-American Low-FODMAP Potato Salad that goes great with any summer picnic meal.  Low-FODMAP Potato Salad is delicious, easy to prepare, nutritious and naturally gluten and dairy-free!

For more low-FODMAP meal ideas, check out over 300 more low-FODMAP recipes on my blog. You may also love my low-FODMAP Coleslaw and low-FODMAP Classic Tossed Salad recipes.

Be healthy and happy,

Rachel Pauls, MD


All-American Low-FODMAP Potato Salad; Gluten-free, Dairy-free

Although this recipe has not been tested, a single serving should be low-FODMAP based on the ingredients

Serves: 6

Prep time: 45 min

Ingredients

  • 1 & 1/2 pounds baking potatoes, cooked and cubed into small pieces
  • 1/4 cup finely chopped celery
  • 1/4 cup finely chopped sweet pickles (gherkins are a good choice, check ingredients to ensure no high fructose corn syrup, or added spices such as onion and garlic)
    • You can also use regular pickles if desired, my 5- minute low-FODMAP refrigerator pickles are perfect!
    • For this recipe I used Sechler’s gherkins (no other pickles were free of garlic)
      • This brand contains: cucumbers, water, sugar, salt, vinegar, natural flavors, turmeric, alum and 1/10 of 1% benzoate of soda
  • 2 large hard-boiled eggs, coarsely chopped
    • can also use additional eggs to slice for decoration on top of the salad
  • 1/2 cup light or regular mayonnaise (I used Hellman’s- no high fructose corn syrup)
  • 2 tablespoons cider vinegar or red wine vinegar
  • 1 tablespoon Dijon mustard or yellow mustard (check ingredients, I use Maille Dijon: no high-FODMAP ingredients and gluten-free)
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon turmeric
  • Paprika and fresh parsley for garnish

Directions

  • Cook potatoes in boiling water 25 minutes or until potatoes are tender; drain and cool completely
  • Cut potatoes into 1/2-inch cubes
  • Combine potatoes, celery, pickles, and eggs in a large bowl
  • Combine mayonnaise, vinegar, mustard, turmeric, salt and pepper in a small bowl and whisk together
  • Pour over the potato mixture, tossing gently to coat
  • Cover and refrigerate at least 8 hours
    • tastes better after some time for flavors to marinate
  • Garnish with paprika and parsley prior to serving
  • Goes great with low-FODMAP Fried Chicken!

  • Yummy!  I am a big fan of low-FODMAP Potato Salad.

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Comments Rating 5 (1 review)

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2 Comments

  1. Tammy January 10, 2020
    • Rachel Pauls Food January 10, 2020

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