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Low FODMAP Creamy Potato Salad
Stefani Weiss
This Low FODMAP Creamy Potato salad is flavorful, light, refreshing, tangy and so delicious.
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Prep Time
10
minutes
mins
Cook Time
30
minutes
mins
Total Time
40
minutes
mins
Course
Salad, Side Dish
Servings
3
people
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Ingredients
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2x
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▢
700
gr
Young Potatoes
▢
2
Boiled Eggs
▢
2
tablespoon
Mayonnaise
▢
3
tablespoon
Lactose-Free Greek Style Yogurt
▢
1
teaspoon
Dijon Mustard
▢
½
Ripe Avocado
▢
½
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.
Keyword
Low FODMAP Creamy Potato Salad