Low Fodmap Lemon Potato Salad – zesty, healthy, and satisfying, practically the perfect side dish! Great with both meat and fish.
Course
Side
Cuisine
International
Keyword
lemon, low FODMAP, potatoes, Salad
Prep Time10minutes
Cook Time5minutes
Marinating Time30minutes
Total Time45minutes
Servings6people
AuthorManuela Zangara
Ingredients
Dressing
3tbspextra virgin olive oil
2tbspgarlic-infused olive oil
4tbsplemon juicefreshly squeezed
Zest of 1 lemongrated
1tspDijon mustard
1 ½tspsugar
¾tspsalt
½tsppepper
Salad
1kg– 2.2 lbs. baby potatoes
2tbspsalt
1cupgreen oniongreen part only, sliced
¼cupparsleychopped
Instructions
Dressing
Shake well in a jar. Keep aside.
Salad
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.
Recipe Notes
This potato salad is great warm or at room temperature, and it's also great the next day.