Low FODMAP Curried Potato Salad - Dairy Free, Whole30, Vegan-Friendly
This Low FODMAP Curried Potato Salad is the perfect combination of tangy and savory. It's light on the mayo and heavy on the curry flavor with refreshing bites of red bell pepper, celery and green peas (in Low FODMAP servings).
Servings 5 servings
Ingredients
- 1-1/2 pounds small Yukon gold potatoes peeled & cut in half or quartered, depending on size
- 1/2 cup chopped green onion tips
- 1/3 cup diced celery
- 1/3 cup diced red bell pepper
- 1/4 cup frozen peas thawed
- salt and pepper to taste
- fresh cilantro for garnish
Dressing Ingredients
- 1/4 cup mayonnaise plant-based to keep it vegan
- 1 tablespoon Low FODMAP curry powder
- 1 tablespoon white wine vinegar
- 2 teaspoons garlic-infused olive oil
Instructions
- Place cut potatoes in a medium-to-large pot and cover with water. Bring to a boil and add 1 tablespoon of salt. Boil until potatoes are tender when pierced with a fork. This should take about 20 minutes total.
- While potatoes are cooking, stir together dressing ingredients in a small bowl until well combined.
- Once potatoes are done, drain & let cool. If in a rush, place potatoes in ice water to cool quickly. When potatoes are cool enough to handle, remove potato skin with your fingers. They should come off easily.
- Cut potatoes into bite-sized pieces and place them in a large bowl. Add green onion, celery, peas, dressing and salt and pepper to taste. Stir until thoroughly combined.
- Garnish with cilantro and keep in fridge until ready to serve.
Notes
- If using store-bought garlic-infused oil that is not certified FODMAP-friendly, make sure to use a brand that doesn’t list “garlic oil,” “garlic essential oil,” “garlic essence,” “garlic flavoring,” “natural roasted garlic flavor,” or anything similar in the ingredients list. There’s no way to know whether these ingredients are low FODMAP. More on that in this article on FODMAP Everyday.