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5 from 1 vote

Low FODMAP Creamy Potato Salad

This Low FODMAP Creamy Potato salad is flavorful, light, refreshing, tangy and so delicious.
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Salad, Side Dish
Keyword: Low FODMAP Creamy Potato Salad
Servings: 3 people
Author: Gluten Free Stories

Ingredients

  • 700 gr Young Potatoes
  • 2 Boiled Eggs
  • 2 Tbsp Mayonnaise
  • 3 Tbsp Lactose-Free Greek Style Yogurt
  • 1 tsp Dijon Mustard
  • 1/2 Ripe Avocado
  • 1/2 Cucumber
  • 2 Spring Onions (only the green parts )
  • Handful of fresh coriander
  • Handful of fresh chives

Instructions

  • Put the eggs and potatoes to boil over medium heat.
  • While they boil, prepare the dressing.
  • For the dressing, blend the avocado then mix the blended avocado with the mayo, yogurt, dijon mustard, chopped fresh coriander and chopped chives.
  • Chop the spring onions (only the green parts) and the cucumber (take out the seeds of the cucumber as they can make your salad very watery.
  • Once the potatoes are boiled drain them and let them cool down
  • When the potatoes are cooled, put them in a salad bowl and mix them with the dressing.
  • Grate the one of the boiled eggs, and stir it in the salad
  • Add the chopped cucumber and spring onion, and combine it well
  • Decorate the salad with the remaining egg, coriander and chives.

Notes

The leftovers can be refrigerated and eaten within 2 or 3 days.