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.
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:
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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.
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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.
Notes:
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.