Description
This low FODMAP warm potato salad is the savoury side dish you’ve been waiting for!
Ingredients
Scale
- 2 lbs mini potatoes
- 4 strips bacon
- 1/2 cup low FODMAP mayonnaise
- 1 + 1/2 tbsp fresh lemon juice
- 1 tbsp green onions – green part only, diced
- 1/2 tbsp fresh rosemary, minced
- pinch salt
Instructions
- Bring a pot of lightly salted water to a boil and cook your potatoes until they’re soft. Once cooked, drain the potatoes, cut them in half, and transfer them to a large bowl. Set aside.
- Cook the bacon until crispy. Remove the bacon from the pan and pat it dry with a paper towel to remove excess grease, then crumble the bacon into a small bowl.
- Add the mayonnaise, lemon juice, green onions, rosemary, and salt to the bowl and stir to combine.
- Scoop the dressing over the potatoes and toss until the potatoes are coated evenly. Serve immediately, or cover and refrigerate until you’re ready to serve.
Notes
Recommended low FODMAP serving – 1/2 cup
This recipe can be made up to 6 hours in advance
- Prep Time: 10
- Cook Time: 20
- Category: side dish
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup
- Calories: 229
- Sugar: 1
- Sodium: 175
- Fat: 12
- Saturated Fat: 2
- Unsaturated Fat: 9
- Trans Fat: 0
- Carbohydrates: 68
- Fiber: 2
- Protein: 3
- Cholesterol: 10
Keywords: potato salad, warm potato salad, potato salad with rosemary, boiled potatoes, Thanksgiving, Christmas, game day