Spring Onion Potato Salad

Veronica Thompson

A delicious potato salad with spring onions that is easy to digest and is low FODMAP.

5 from 1 vote

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Prep Time 15

Cook Time 15

Refrigeration Time 2

Total Time 2 30

Course Salad

Cuisine American

Servings

Calories 274 kcal

Ingredients

2 pounds yukon gold potatoes peeled and diced
4 spring onions thinly sliced, green tops only for low FODMAP
½ cup mayonnaise
1 tablespoon Dijon mustard
1 tablespoon apple cider vinegar
½ teaspoon salt
¼ teaspoon black pepper
2 hard-boiled eggs chopped, optional
2 tablespoons fresh Italian parsley chopped

Instructions

Boil the diced potatoes in salted water until tender but still firm, about 10-15 minutes. Drain and let cool.
Combine the mayonnaise, Dijon mustard, apple cider vinegar, salt, and pepper in a large mixing bowl.
Add the cooled potatoes, sliced spring onions, and hard-boiled eggs (optional) to the bowl and gently toss to coat them evenly with the dressing.
Cover the bowl with a lid or plastic wrap and refrigerate for 1-2 hours or overnight to allow the flavors to meld. Before serving, give the potato salad a final toss. Garnish with fresh parsley and serve chilled.

Notes

Storage Instructions

Once prepared, transfer the potato salad to an airtight container. Refrigerate the sealed container for 3-4 days. Before serving, stir to redistribute the dressing and flavors. If it appears dry, add more mayonnaise or a splash of apple cider vinegar to refresh it.

Nutrition

Calories: 274kcalCarbohydrates: 28gProtein: 6gFat: 16gSaturated Fat: 3gPolyunsaturated Fat: 9gMonounsaturated Fat: 4gTrans Fat: 0.03gCholesterol: 70mgSodium: 372mgPotassium: 697mgFiber: 4gSugar: 2gVitamin A: 296IUVitamin C: 33mgCalcium: 38mgIron: 2mg

Keyword Potato Salad with Spring Onions

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