Classic Potato Salad for a Low-FODMAP Diet

on October 20, 2021

 Nutrition Highlights (per serving) 

  • Calories 230
  • Total Fat 11g
  • Saturated Fat 2g
  • Cholesterol 66mg
  • Sodium 297mg
  • Total Carbohydrate 28g
  • Dietary Fiber 4g
  • Total Sugars 2g
  • Protein 6g


Classic potato salad is welcome at any picnic or backyard barbecue. This one is inspired by a recipe in the 1938 cookbook, "The American Woman's Cook Book." The original recipe says, "Boil the potatoes with skins on and allow them to cool before peeling, as it is considered a good thing to have potatoes waxy rather than mealy for salad."

This recipe uses the boil and cool method to ensure the perfect texture for the red potatoes. It also calls for chives and radishes instead of onions to make the dish ​low-FODMAP and suitable for a low-FODMAP diet. The addition of hard-boiled eggs is a classic touch.

Potatoes are high in potassium and have shown potential benefits for regulating blood pressure.1 As part of a balanced diet, potatoes can also aid in preventing chronic disease thanks to their vitamin C, folate, fiber, and iron content.2

  • 2 pounds red potatoes with skin on
  • 2 large eggs
  • 3 tablespoons fresh lemon juice
  • 1 tablespoon olive oil
  • 1/3 cup celery, finely chopped
  • 1 cup radishes, sliced
  • 1 tablespoon fresh dill, chopped
  • 1/3 cup chopped fresh chives
  • 1/4 cup mayonnaise
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper, freshly ground


Scrub potatoes and eggs, place them together in a large saucepan and cover with water. Bring to a boil over high heat, then lower to maintain a low boil. After 12 minutes, remove eggs carefully with a slotted spoon and place in cold water.

Continue boiling potatoes for a total of 25 to 30 minutes, until very tender when pierced with a fork. Cut the largest potato in half and check that the inside is also tender. You may remove the smaller potatoes early as they will finish cooking sooner. Drain potatoes.

When the potatoes are cool enough to handle, use a paring knife to peel them; the skin should come away easily. Cut the peeled potatoes into 3/4-inch cubes and place them back in the saucepan. Sprinkle with lemon juice and oil and stir to coat.

Allow the potatoes to marinate while you peel and dice the eggs and chop the other vegetables. Add the eggs, celery, radishes, dill, and chives to the saucepan.

In a small bowl, combine mayonnaise, salt, and pepper. Add the mayonnaise mixture to the salad, and fold the ingredients together gently until combined. Transfer to a serving bowl and serve immediately, or chill, covered, in the refrigerator until serving.

Variations and Substitutions
While the red potatoes are a special touch, you can also try Yukon Gold, if preferred.

If radishes aren't a favorite, try substituting with 1 cup of diced cucumbers—they're just as crunchy and refreshing.

Cooking and Serving Tips
To save time (and retain some extra fiber), you can also leave the potatoes unpeeled. Simply cube them into bite-sized pieces before boiling.
Begin testing the potatoes for doneness when the eggs are done, at about 12 minutes.


The details comes from “verywellfit”