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Low FODMAP Tangy Potato & Egg Salad with Olives & Pickles
We have several low FODMAP potato recipes for you: this one is creamy yet tangy too, with the addition of cornichon pickles and black olives.
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Makes: 6 Servings
Calories: 255 kcal
Ingredients:
- 1 1/2- pounds (680 g) small yellow-skinned waxy potatoes, scrubbed
- Kosher salt
- 2 tablespoons white wine vinegar, divided
- 3 hardboiled large eggs, cooled, peeled and chopped
- 8 cornichon pickles, sliced thickly crosswise
- 8 pitted Kalamata olives, sliced thickly crosswise
- 1 celery stalk, diced
- 1/2 cup (113 g) mayonnaise
- 1/3 cup (80 g) lactose-free sour cream
- 2 teaspoons Dijon mustard
- Freshly ground black pepper
- 1/3 cup (10 g) fresh flat-leaf parsley leaves
Preparation:
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Cook potatoes in large pot of boiling salted water until just tender, about 25 minutes. Drain and cool slightly. Transfer to large bowl, cut potatoes in half and toss with 1 tablespoon of the vinegar. Cool further until just barely warm to the touch. Fold in the cornichon, olives and celery; set aside.
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Meanwhile, whisk together the mayonnaise, sour cream, remaining 1 tablespoon of vinegar and Dijon mustard in a small bowl. Season well with salt and pepper. Scrape this dressing over the potatoes and fold together well. Then fold in the parsley. Your Low FODMAP Tangy Potato & Egg Salad with Olives & Pickles is ready to serve. I actually like it when it is still a tiny bit warm. You can also chill it down.
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Can be made 1 day ahead. Store refrigerated in an airtight container until needed.
Notes:
Tips
- This recipe works well with any waxy-type potato such as Yukon Gold, or smaller yellow or red-skinned potatoes.
Nutrition Facts
Low FODMAP Tangy Potato & Egg Salad with Olives & Pickles
Amount Per Serving
Calories 255
Calories from Fat 162
% Daily Value*
Fat 18g28%
Saturated Fat 2g10%
Cholesterol 8mg3%
Sodium 188mg8%
Potassium 73mg2%
Carbohydrates 22g7%
Fiber 3g12%
Sugar 2g2%
Protein 3g6%
Vitamin A 1120IU22%
Vitamin C 17.5mg21%
Calcium 18mg2%
Iron 0.9mg5%
* Percent Daily Values are based on a 2000 calorie diet.
