Cook potatoes in large pot of boiling salted water until just tender, about 25 minutes. Drain and cool slightly. Transfer to large bowl, add vinegar and toss to coat. Fold in the celery and peas.
Whisk together the mayonnaise, mustard, oil and chives in small bowl until thoroughly blended. Add mayo dressing to the potato mixture and fold together well. Taste and season with salt and pepper. Cover and chill for at least 1 hour to allow flavors to meld and develop. This potato salad is best served cold but not straight out of the fridge. Can be made 1 day ahead. Store refrigerated in an airtight container until needed.
Dédé's Quick Recipe Tips Video
Potatoes have shown no detectable FODMAPs upon lab testing, making them the perfect partner for foods, such as peas and celery, that have very small low FODMAP amounts.
FODMAP IT!™ Potato Salad with Peas & Chives
Amount Per Serving
Calories 282Calories from Fat 171
% Daily Value*
Saturated Fat 2g10%
Vitamin A 15IU0%
* Percent Daily Values are based on a 2000 calorie diet.