Low FODMAP Creamy Potato Salad
This Low FODMAP Creamy Potato salad is flavorful, light, refreshing, tangy and so delicious.
Ingredients
- 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.