We have had our share of mayo-based potato salads during the holidays, so today I thought I’d share my Low Fodmap Lemon Potato Salad instead.
Don’t get me wrong, I am a huge fan of mayo… I could eat it on anything. In fact, I like my fries with mayo (no ketchup for me!) too. Shh, don’t tell anyone.
However, after having eaten way too much rich food this holiday season, I felt like having something “lighter”. This Lemon Potato Salad is definitely healthier, but just as satisfying as my favourite Insalata Russa.
In fact, it is packed with flavour. And the secret is to “marinate” the warm potatoes with some of the dressing beforehand, so they absorb all the flavour.
I also love the lemony taste which is given by the lemon zest (do not skip this!). It is just so refreshing.
This Lemon Potato salad is great both warm and at room temperature and it works perfectly as a side to both meat and fish. These are just some examples of freat pairing:
Yum, right? And, if you are not on the Low Fodmap Diet, you can just replace the garlic-infused olive oil with normal extra virgin olive oil and 1 minced clove of garlic.
Enjoy and don’t forget to check out my video recipe and to leave a comment in the section below to let me know how you like it!
Low Fodmap Lemon Potato Salad
- 3 tbsp extra virgin olive oil
- 2 tbsp garlic-infused olive oil
- 4 tbsp lemon juice freshly squeezed
- Zest of 1 lemon grated
- 1 tsp Dijon mustard
- 1 ½ tsp sugar
- ¾ tsp salt
- ½ tsp pepper
- 1 kg – 2.2 lbs. baby potatoes
- 2 tbsp salt
- 1 cup green onion green part only, sliced
- ¼ cup parsley chopped
Shake well in a jar. Keep aside.
Cut the potatoes, so they are about 2.5cm – 1" pieces.
Bring some water to the boil and add the salt. Add the potatoes, bring back up to the boil then reduce to simmer. Cook for 5 minutes or until just cooked. Don't let them overcook or become too soft, as they will keep cooking from the residual heat.
Drain and immediately transfer the potatoes to a bowl.
While the potatoes are hot, gently mix them with half the dressing. Set aside to marinate for at least 30 minutes.
Add the green onions and parsley, and the remaining dressing. Carefully mix and serve.
This potato salad is great warm or at room temperature, and it's also great the next day.
Don’t forget to pin this recipe!