Low FODMAP Classic Potato Salad
Low FODMAP Classic Potato Salad features hard-cooked eggs, mayonnaise, scallions, and celery. Perfect for your summer cookouts, picnics, or barbecues!
Servings 6
Ingredients
- 1 ½ pounds red potatoes, scrubbed and cut into ¾” cubes
- 1 1/2 teaspoons kosher salt, divided
- 4 scallions/green onions (green parts only), thinly sliced
- 2 hard-cooked eggs, peeled and chopped*
- 1 rib celery, finely diced
- 1/2 cup light mayonnaise (I use Hellmann's)
- 1/4 cup lactose-free, plain, low-fat kefir or lactose-free sour cream**
- 1 1/2 teaspoons Dijon mustard
- 1/4 teaspoon freshly ground black pepper
- paprika
Instructions
- Place potatoes in a large saucepan and cover with about one inch of water. Add 1 teaspoon kosher salt. Bring to a boil over high heat. Reduce heat to medium to medium-high. Simmer the potatoes, uncovered, for about 8 to 10 minutes, or until tender, being careful to not overcook. Drain potatoes and cool to room temperature.
- In a large bowl, combine the cooled potatoes, scallions, hard-cooked eggs and celery. In a medium bowl, whisk together the mayonnaise, kefir, Dijon, remaining 1/2 teaspoon kosher salt and pepper. Pour over the potato mixture and toss gently to combine.
- Sprinkle with paprika, chill potato salad and serve.
Notes
* I like to use this method to hard-cook eggs: Hard-Cooked Eggs from Better Homes and Gardens. Make sure to use eggs that you purchase at least a week before cooking. Works for me every time!
** If unavailable, the kefir or sour cream can be omitted and replaced with a couple more tablespoons mayo.