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10 Min |
20 Min |
Makes 8 Servings |
|
10 Min |
20 Min |
Makes 8 Servings |
This tangy low FODMAP potato salad recipe has so much going for it. It's perfect late summer fare when corn is at its peak, it is portable for parties and makes for a perfect low FODMAP side dish so many mains, from burgers to hot dogs, grilled chicken to ribs and more.
Everyone loves potato salad, but how about that corn? Are you surprised to see it included? In fact there is a low FODMAP serving size of 38g (1/4 cup), as long as you use corn cut from the cob. Do not substitute canned!
In addition to the corn, this low FODMAP salad features waxy potatoes, scallions and cilantro with lime, Fody Shallot-Infused Oil and cotija cheese. Get ready to dive in!
Place the potatoes in a large pot and cover with salted water. Bring to a simmer and cook until tender, about 10 to 12 minutes. Add corn kernels, allow to cook for 30 seconds more, then drain and place in a large mixing bowl. Sprinkle with oil and lime juice, then allow to cool.
Fold in mayonnaise, cheese, scallions and cilantro until well combined. Season to taste with salt and black pepper. Add a little hot pepper, if you like. Your low FODMAP potato salad is ready to serve. You can also refrigerate in a covered container for up to 2 days.
Dédé Wilson is the author of 17 cookbooks, including co-author of The Low FODMAP Diet: Step By Step. Recipe brought to you by FODMAP Everyday® where we help you thrive while following the Low FODMAP Diet.
This original low FODMAP recipe was created by recipe developer and author Dédé Wilson. You can find many more original low FODMAP recipes, food and diet guidance as well as resources, support and more at FODMAP Everyday®.
