White potatoes have no detectable FODMAPs and they happen to be the basis for one of our favorite warm weather side dishes – potato salad! It is hard for us to choose a favorite, but this Potato Salad with Bacon & Chives is one we make again and again.
It is so hearty with the inclusion of bacon that it makes a great dish to bring to a potluck. You will have a low FODMAP dish to eat and everyone else will love it – whether they are FODMAPING or not.
This recipe for Potato Salad with Bacon, Chives & Blue Cheese features russet-style potatoes, which varies from some of our other potato salads that use waxy potatoes, such as our classic Potato Salad with Hardboiled Eggs. Neither type of potato is better than the other – they just give different results.
Learn About Bacon & FODMAPs
Read all about bacon in our article Is Bacon Low FODMAP?, to help guide you in your shopping purchases.
Blue Cheese Optional
The blue cheese is optional, by the way, and I have taken pictures of it both ways for you. I absolutely love it with the blue cheese alongside a nice juicy steak, but it is your choice. And, recent studies have now deemed it to be gluten-free!
Potato Salad with Bacon, Chives & Blue Cheese
Our low FODMAP Potato Salad with Bacon, Chives & Blue Cheese is super hearty and makes the perfect dish to take to a potluck. We love it alongside grilled meats and poultry.
Low FODMAP Serving Size Info: Makes about 6 cups (1.2 kg); about 12 servings (about 1/2 cup/100 g each)
- 1/2 cup (120 ml) extra-virgin olive oil
- 1/4 cup (60 ml) apple cider vinegar
- 1 tablespoon very finely chopped scallion, green parts only
- 1 tablespoon Dijon mustard
- 1 teaspoon maple syrup
- Kosher salt
- Freshly ground black pepper
- 2 pounds (910 g) baking potatoes, peeled, cut into large bite-sized cubes
- 5 crisp-cooked pieces of bacon, crumbled; use gluten-free if following a gluten-free diet
- 2 ounces (55 g) crumbled blue cheese
- 2 tablespoons snipped chives
Make the Dressing: Whisk together the olive oil, vinegar, chopped scallion, mustard and maple syrup. Season well with salt and pepper; set aside.
Cook the Potatoes: Place potatoes in a large pot and cover with cool water. Cover and bring to a boil over medium heat, adjust heat and simmer until potatoes are tender, about 10 minutes. Drain well and add back to pot (no need to dirty another bowl!). Drizzle over the dressing while potatoes are still warm and toss to coat well; the potatoes will absorb the dressing well with this technique.
The salad is ready to serve. The salad can be refrigerated in an airtight container for up to 3 days, but bring to room temperature before serving. Right before serving fold in the crumbled bacon, chives and blue cheese, if using.