Low FODMAP Potato Salad
A simple, savory summer side dish with a GI-friendly twist! Ideal way to support a healthy gut microbiome if you eat potatoes.
Equipment
- Cutting board
- Knife for slicing potatoes
- Scissors for scallions/chives
- Medium stockpot
- Large bowl
- Wooden spoon
- Plastic wrap for covering / tupperware for storage
Ingredients
Primary Ingredients
- 3 lbs. Yukon gold potatoes or potatoes of choice
- 4 cups filtered water with sprinkle of salt to boil potatoes
- 1 to 1 1/3 cups mayo of choice (I love Primal Kitchen or Chosen Foods!)
- 2 eggs hard boiled
- 1/2 bunch scallions snipped into wheels
- 1 sprinkle salt and pepper to taste
Optional Add-On's
- 1 to 2 stalks celery diced
- 1 bunch chives sliced thin for garnish
- 1 sprinkle paprika or celery salt
- 1 to 2 tablespoons plain yogurt for probiotics!
Instructions
- Wash, chop and boil the potatoes. Add to a medium stockpot and cover with filtered and salted water (just enough to completely submerge the potatoes underwater), then bring to a boil. Keep boiling until the potatoes are fork-tender (about 20 minutes).
- While potatoes are boiling, you can also boil the eggs if you haven’t already!
- Strain the potatoes and let everything cool in the fridge for a few hours or overnight.
- Peel and chop the boiled eggs once potatoes have cooled.
- In a large bowl, gently combine and stir all the ingredients together.
- Garnish with paprika and/or chives.
- Have on the side with your protein and some veggies ofchoice at your next cookout, and enjoy!!
Tried this recipe?Let us know how it was!