Low FODMAP Potato Salad
Nutritional Info
- Servings Per Recipe: 10
- Amount Per Serving
- Calories: 131.1
- Total Fat: 6.0 g
- Cholesterol: 2.0 mg
- Sodium: 192.9 mg
- Total Carbs: 17.1 g
- Dietary Fiber: 2.2 g
- Protein: 2.3 g
View full nutritional breakdown of Low FODMAP Potato Salad calories by ingredient
Introduction
This is a very tasty potato salad, which is also low FODMAP. Only use the green part of the green onion. This is a very tasty potato salad, which is also low FODMAP. Only use the green part of the green onion.Number of Servings: 10
Ingredients
-
2 pounds Red Potatoes
1 tbsp Extra Virgin Olive Oil
9 tsp Lemon Juice 'Real Lemon' 100% juice
4 tbsp Dill weed, dried
0.5 tsp Pepper, black
0.5 tsp Salt
3 tsp Grey Poupon Dijon Mustard
4 tbsp Helmans Real Mayonnaise (by CUMULUS7)
2 stalks Green Onion (green part only)
1 medium (approx 2-3/4" long, 2- Peppers, sweet, red, fresh
Directions
1. Dice red potatoes
2. Bring a large pot of water to a boil. Add red potatoes and cook until fork-tender, about 20 minutes. Drain, rinse with cold water, and allow to cool for 10 minutes.
3. In a small bowl, mix lemon juice with olive oil, dill, salt, and pepper. Pour over the potatoes. Let them marinate about 10 minutes
4. Chop green onions finely and dice the sweet pepper.
5. Mix ¼ cup of mayonnaise with 1 tbsp. of Dijon mustard, and add them to the salad.
6. Add the chopped onions and sweet pepper to the potatoes.
7. Adjust seasonings as needed.
8. Serve or cover and refrigerate until ready to serve.
Serving Size: Makes 10 servings
Number of Servings: 10
Recipe submitted by SparkPeople user KAT178.
2. Bring a large pot of water to a boil. Add red potatoes and cook until fork-tender, about 20 minutes. Drain, rinse with cold water, and allow to cool for 10 minutes.
3. In a small bowl, mix lemon juice with olive oil, dill, salt, and pepper. Pour over the potatoes. Let them marinate about 10 minutes
4. Chop green onions finely and dice the sweet pepper.
5. Mix ¼ cup of mayonnaise with 1 tbsp. of Dijon mustard, and add them to the salad.
6. Add the chopped onions and sweet pepper to the potatoes.
7. Adjust seasonings as needed.
8. Serve or cover and refrigerate until ready to serve.
Serving Size: Makes 10 servings
Number of Servings: 10
Recipe submitted by SparkPeople user KAT178.