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Low FODMAP Prebiotic Potato Salad

Low FODMAP Potato Salad

Jenna Volpe, RDN, LD, CLT
A simple, savory summer side dish with a GI-friendly twist! Ideal way to support a healthy gut microbiome if you eat potatoes.
Prep Time 25 mins
Cook Time 25 mins
2 hrs
Total Time 2 hrs 50 mins
Course Side Dish
Cuisine American
Servings 8 people

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!!
Keyword low FODMAP, potato salad, prebiotic
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