This recipe is a great low FODMAP and gluten free side dish that is very versatile and you can bring practically anywhere! This recipe utilises FODBODS Rosemary and Sea Salt Nibbles.
*Use NICOLE10 at Fodbods checkout for discount*
This is the perfect crowd pleaser and is super quick and easy to make if you run out of time! Take your potato salad to the next level, the flavours from FODBODS Rosemary and Sea Salt Nibbles work perfectly with this potato salad with a gorgeous hint of rosemary.
Tip 1: Ensure you boil the potatoes in salted boiling water to bring out the flavours of the potatoes.
Tip 2: Ensure you take the potatoes off the heat and drain just as they become tender. You want to avoid overcooking the potatoes to the point that they are soft so that they don't fall apart when mixing.
If you enjoyed this recipe, I would love to hear from you!
FODBODS Rosemary Potato Salad (FODMAP Friendly)
Serves: 4 Prep Time: 5 mins Cook Time: 15 mins Total Time: 20 mins
Ingredients:
5 medium white potatoes, chopped
¼ cup spring onions, green tops only, thinly sliced
1-2 tbsp FODBODS rosemary & sea salt nibbles, finely blended
¼ cup mayonnaise
1 tsp Dijon mustard
1 tsp apple cider vinegar
Salt and pepper, to taste
Directions:
In a medium pot of salted boiling water over high heat, boil the potatoes for 15-20 minutes or until tender. Do not allow the potatoes to get too soft. Remove from the heat, transfer to a strainer and rinse with cold water. Set aside.
In a small bowl whisk together the mayonnaise, mustard and apple cider vinegar until combined.
In a large bowl add the cooked potatoes, spring onions, salt and pepper. Pour over the dressing and carefully mix together with a large spoon until combined.
Sprinkle over the FODBOD nibbles, serve and enjoy!
Store this dish in an airtight container in the fridge for up to 3 days.
Nutrition Information:
Calories: 290
Fat: 11g
Carbohydrates: 39g
Protein: 5g
Nicole Marie
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