Recipes | Side Dishes

Low FODMAP Hot Potato Salad With Bacon

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Our Low FODMAP Hot Potato salad with bacon has so much going for it: no-FODMAP potatoes, bacon, it is easy-to-make warm comfort food, everyone loves it and, did I mention bacon? I like red-skinned potatoes for this for the visual, but you could use a Yukon gold type, too. Purple potatoes would be dramatic; they have been lab tested and are low FODMAP, so you have choices. We love this as a side to simple roast meats and poultry. Don’t leave out the parsley. It is more than a garnish here and truly adds flavor and color to the dish.

Low FODMAP Hot Potato Salad with bacon on decorative oval white platter

Is Bacon Low FODMAP?

Bacon is a protein and proteins do not contain FODMAPs, but bacon is a processed product, sometimes cured, sometimes labeled as “uncured” and that is where FODMAPs can creep in.

We have an extensive article titled, Is Bacon Low FODMAP? which will help you shop for the right kind of bacon to be low FODMAP compliant.

Potatoes Are a No FODMAP Vegetable

If you are a potato fan – we definitely are – then read our Explore An Ingredient: Potatoes. Learn about when to use which kind, how to buy and how to store. And what to do about green potatoes and potatoes that sprout “eyes”! (I hate that term LOL).

Potatoes are a no FODMAP food and we cook a lot with them around here. Sweet potatoes do have FODMAP content, but they do have low FODMAP serving sizes, FYI. All the info is in the aforementioned article.

vertical image of Low FODMAP Hot Potato Salad with bacon on decorative oval white platter

Onion-Infused Oil

Our Low FODMAP Garlic-Infused Oil gets a lot of love and we think our Low FODMAP Onion-Infused Oil is treated like the lesser sibling. Nothing could be further from the truth! Sometimes we want onion flavor in our dishes, not garlic, and that’s where Onion-Infused Oil come to the rescue.

By making your own you can control the quality of ingredients and even play around with the strength. If you want to buy it ready-made, try Fody Shallot-Infused Oil, which we like very much.

Low FODMAP Hot Potato Salad with Bacon on oval white platter; white flowers in background

Ingredients For Low FODMAP Hot Potato Salad With Bacon

The ingredients are readily available. Also, check out our Tips for a coarse-mustard addition as a variation.

Ingredients for Hot Potato Salad

How To Make Low FODMAP Hot Potato Salad With Bacon

Get your potatoes cooking! Salt the water a little bit for flavor. Drain well when tender.

cooking red skinned potatoes for Hot potato Salad

Meanwhile, start cooking your bacon. I usually like to cook my bacon in the oven on a rimmed sheet pan, but for this recipe you need the large sauté pan for additional steps. Make sure it is large enough to accommodate all of the potatoes.

cooking bacon for Hot Potato Salad

Cook until bacon is nice and crisp, then set aside. Leave some bacon fat in the pan to sauté your celery and scallion greens:

saute scallion greens and celery in bacon fat

Add the vinegar and Onion-Infused Oil and let simmer briefly, then fold in the cooked and drained potatoes.

add potatoes to pan with hot bacon fat

Don’t forget to fold in the parsley; it is important for a balance of flavor. And it looks pretty!

use lots of parsley for your hot potato salad with bacon

For More Potato Salads…

Low FODMAP Hot Potato Salad with bacon on decorative oval white platter
5 from 1 vote

Low FODMAP Hot Potato Salad With Bacon

Our Low FODMAP Hot Potato salad with bacon has so much going for it: no-FODMAP potatoes, bacon, it is easy-to-make warm comfort food, everyone loves it and, did I mention bacon? I like red-skinned potatoes for this for the visual, but you could use a Yukon gold type, too. Purple potatoes would be dramatic; they have been lab tested and are low FODMAP, so you have choices. We love this as a side to simply roast meats and poultry. Don’t leave out the parsley. It is more than a garnish here and truly adds flavor and color to the dish.

Makes: 8 Servings
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Author: Dédé Wilson

Ingredients:

  • 2- pounds (910 g) red-skinned potatoes, cut into large bite-sized cubes
  • Kosher salt
  • 6 slices meaty bacon; use gluten-free if following a gluten-free diet
  • 2/3 cup (45g) chopped scallions, green parts only
  • 1 large stalk celery, trimmed and diced
  • 1/3 cup (75 ml) apple cider vinegar
  • 3 tablespoons Onion-Infused Oil, made with olive oil or purchased equivalent, plus extra as needed
  • Pinch of sugar
  • Freshly ground black pepper
  • 1/3 cup (12 g) chopped flat leaf parsley

Preparation:

  1. Place potatoes in a large pot and cover with water; add a large pinch of salt. Cover and bring to a boil over medium heat, adjust heat and simmer until potatoes are tender, about 10 minutes. Drain well and set aside. This can be done several hours ahead; just leave at room temperature, lightly covered with plastic wrap.
  2. Meanwhile, cook bacon until crisp over low-medium heat, then drain on paper towels. Leave 3 tablespoons of bacon fat in pan; carefully discard the rest (or save for another use; if you don’t have enough bacon fat, add a little of the oil). Add chopped scallions and celery and sauté over medium heat for about 2 minutes until just beginning to soften, stirring often. Add vinegar, 2 tablespoons of Onion-Infused Oil and sugar and bring to a boil; boil for about 15 seconds. Add potatoes and gently fold into the hot vinaigrette - I use a large silicone spatula. Fold in crumbled bacon. Taste and adjust seasoning with salt and pepper. The salt level with vary hugely depending on your bacon. Note that it will taste very sharp and vinegary at this point, but it mellows within a couple of minutes. Fold in parsley and serve while warm. You can refrigerate in an airtight container for up to 2 days and reheat before serving, either in the microwave or in a large saucepan.

Tips

  • One fabulous variation is to add some coarse ground mustard (which is low FODMAP). Just add to taste, maybe a good fat tablespoon, and fold in well along with potatoes.

FODMAP Information

Our recipes are based on Monash University and FODMAP Friendly science.

  • Onion-Infused Oil: Make your own Onion-Infused Oil or buy a commercial equivalent for the easiest way to add onion flavor to your food. Fructans in onions are not oil-soluble, so onion-infused oil is low FODMAP.
  • Potatoes: Potatoes have been lab tested and deemed low FODMAP by both Monash University and FODMAP Friendly. According to Monash, starchy baking potatoes, red-skinned, yellow-skinned and purple potatoes contain no FODMAPs.
  • Scallions: The green parts of scallions are low FODMAP as determined by Monash University lab testing and can be used to add onion flavor to your low FODMAP cooking.

Please always refer to the Monash University & FODMAP Friendly smartphone apps for the most up-to-date lab tested information. As always, your tolerance is what counts; please eat accordingly. The ultimate goal of the low FODMAP diet is to eat as broadly as possible, without triggering symptoms, for the healthiest microbiome.

Course: Side Dish
Cuisine: American, German

Nutrition

Calories: 235kcal | Carbohydrates: 21g | Protein: 10g | Fat: 13g | Saturated Fat: 1g | Sodium: 21mg | Potassium: 523mg | Fiber: 2g | Sugar: 2g | Vitamin A: 8IU | Vitamin C: 10mg | Calcium: 11mg | Iron: 1mg

All nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more. For a more detailed explanation, please read our article Understanding The Nutrition Panel Within Our Recipes.