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    Home » Low FODMAP Recipes » Low FODMAP Dilly Potato Salad

    Low FODMAP Dilly Potato Salad

    Published: May 24, 2017 | Updated: Nov 4, 2020 by Em Schwartz, MS, RDN

    Jump to Recipe·Print Recipe
    This post contains affiliate links. If you click on a link and make a purchase, I may receive a small commission at no extra cost to you.

    A light lemony herb vinaigrette makes this 8-ingredient Low FODMAP Dilly Potato Salad a tasty summer side dish!

    Light blue bowl filled with a cold potato salad flavored with lemon and dill.

    Instead of a traditional mayo-based sauce, this Low FODMAP Dilly Potato Salad uses a flavor-packed lemon & fresh herb vinaigrette. Served warm or cold, this delicious salad is perfect for any warm-weather grill-out or get-together!

    This easy low FODMAP recipe uses just 8 ingredients (not including salt & pepper) and takes less than an hour to make!

    Shopping list

    To make this low FODMAP dilly potato salad, add these ingredients to your shopping list:

    Produce

    • Baby red potatoes – 2 pounds
    • Chives – ¼ cup snipped
    • Dill – ¼ cup finely chopped
    • Lemon – 3 tablespoons juice + 1 teaspoon zest (about 1 lemon)

    Grocery Items

    • Dijon mustard – 2 tablespoons
    • White vinegar – 1 tablespoon
    • Sugar – 1 teaspoon

    Specialty Items

    • Garlic-infused oil – ¼ cup
    A bowl of low FODMAP dilly potato salad surrounded by several red potatoes and a sprig of fresh dillweed.

    Low FODMAP notes

    In this section, I share information for certain ingredients that are either frequently asked about or that have suggested serving sizes to remain low FODMAP. We each have unique tolerance levels and nutritional needs. Please listen to your body (and if possible, work with a FODMAP-trained dietitian) to determine what is best for you. For more low FODMAP serving size info, please refer to the Monash FODMAP app and FODMAP Friendly website or app.

    Dijon Mustard is low FODMAP in servings of 1 tablespoon or 23 grams.

    Garlic-infused oil is a popular way to add low FODMAP garlic flavor on the low FODMAP diet. My current favorite is Colavita Roasted Garlic Olive Oil (technically a garlic-flavored oil) that has been confirmed to be low FODMAP by Monash University. Learn more about why garlic-infused oil is okay in my Low FODMAP Garlic and Onion Substitutes post.

    Potatoes are a FODMAP-free food with or without the skin. Keeping the skin adds a little extra low FODMAP fiber.

    Instructions

    To make this easy potato salad, simply:

    Step 1: Bring a large pot of water to a boil. Add red potatoes and cook until fork-tender; about 15 minutes. Drain, cool until able to handle, and cut into quarters.

    Step 2: In a small bowl, whisk together chives, dill, olive oil, lemon juice, lemon zest, mustard, vinegar, and sugar. 

    Step 3: Add dressing to potatoes. Stir until everything is mixed and coated with dressing. Season with salt and pepper.

    Serve slightly warm. Or, place in the refrigerator for 1-2 hours, and serve chilled.

    A bowl of cold potato salad flavored with lemon and fresh dill. In the space above the bowl, black text reads "Low FODMAP Dilly Potato Salad."

    Similar recipes

    • Low FODMAP German Potato Salad
    • Low FODMAP Bacon, Chard, & Potato Hash
    • Low FODMAP Lemon Vinaigrette
    Print
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    Low FODMAP Dilly Potato Salad


    ★★★★★

    4.8 from 6 reviews

    • Author: Em Schwartz, MS, RDN
    • Total Time: 35 minutes
    • Yield: 8 1x
    • Diet: Low Lactose
    Print Recipe
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    Description

    A light lemony herb vinaigrette makes this 8-ingredient Low FODMAP Dilly Potato Salad a tasty summer side dish!


    Ingredients

    Scale
    • 2 pounds baby red potatoes
    • ¼ cup snipped chives
    • ¼ cup finely chopped fresh dill
    • ¼ cup garlic-infused olive oil
    • 3 tablespoons lemon juice + 1 teaspoon lemon zest (about 1 lemon)
    • 2 tablespoons Dijon mustard
    • 1 tablespoon white vinegar
    • 1 teaspoon granulated sugar (or to taste)
    • Salt and pepper

    Instructions

    1. Bring a large pot of water to a boil. Add red potatoes and cook until fork-tender; about 15 minutes. Drain, cool until able to handle, and cut into quarters.
    2. In a small bowl, whisk together chives, dill, olive oil, lemon juice, lemon zest, mustard, vinegar, and sugar. 
    3. Add dressing to potatoes. Stir until everything is mixed and coated with dressing. Season with salt and pepper.
    4. Serve slightly warm. Or, chill in the refrigerator for 1-2 hours, and serve cold.
    • Prep Time: 15 minutes
    • Cook Time: 20 minutes
    • Category: Side Dish
    • Method: Stove
    • Cuisine: American

    Keywords: summer, spring, lemon, vegan

    Did you make this recipe?

    Tag @funwithoutfodmaps on Instagram and hashtag it #funwithoutfodmaps

    Pin it for later

    Looking down at a bowl of potato salad. In the white space above the bowl, black text reads "Low FODMAP dilly potato salad."

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    Reader Interactions

    Comments

    1. Marie says

      July 09, 2022 at 10:28 pm

      I’ve been using your website for several months now to make low FODMAP foods for my sister and niece I have not yet left a comment, so thank you for all the great recipes. There are other low FODMAP recipe websites, but many of them rely on a lot of specialty ingredients, while you stick largely to ingredients that most people know about and can find in a typical grocery store. I’ve made at least a dozen of your recipes from all different categories and we’ve liked most of them very much. Today I made a triple batch of this potato salad so that I would have enough for our family dinner tomorrow as well as a friend’s potluck party tonight. The people at the party didn’t have any diet restrictions but they loved the salad and asked me what ingredients made it so delicious. I’m sure my low FODMAP family members will love it just as much. It has a nice balance of bright, bold flavors.

      ★★★★★

      Reply
      • Em Schwartz, MS, RDN says

        July 16, 2022 at 6:40 am

        Marie, Thank you so much for taking the time to leave such a kind and thoughtful message! I’m thrilled to hear you have found value in the recipes that I’ve shared and hope that they have made the FODMAP journey for your sister and niece a little easier. Thanks for being here! -Em

        Reply
    2. Shane says

      June 27, 2022 at 11:14 am

      This was superb

      ★★★★★

      Reply
    3. Sarah says

      October 10, 2020 at 8:16 pm

      I’m new to the fodmaps foods, and made this to go with some smoked bbq. My husband, 4 year old son, and I loved it! It’s such a flavorful and light salad/side!! My 2 year old passed, but she’s a bit picky. I will definitely make this many more times and bring it along as a side for cookouts!
      I made it as is except I used about 2 tsp of sugar. I never measure ingredients, but I did for this to be sure I made it right. You definitely need to like lemon and dill (which we do!)!

      ★★★★★

      Reply
    4. Daisy says

      August 04, 2020 at 1:57 pm

      Thanks for posting this recipe, I made it this evening and served with steak burgers and salad and it was delicious. A great low FODMAP recipe to have in my back pocket, especially for the summer season to take to BBQs.
      N.B. I didn’t have an garlic infused oil in the house, so used regular extra virgin olive oil, and it still worked great.

      ★★★★★

      Reply
    5. Aiden says

      March 15, 2020 at 8:05 pm

      How can it be low FODMAP when it’s garlic infused? No garlic is allowed on a low FODMAP diet?

      Reply
      • Em Schwartz, MS, RDN says

        March 16, 2020 at 4:54 pm

        Hi Aiden, garlic-infused oil is an exception and is low in FODMAPs. It has been laboratory-tested and is frequently used in low FODMAP cooking. I invite you to check out my post on Low FODMAP Garlic and Onion Substitutes for more information.

        Reply
    6. Leah says

      October 03, 2019 at 12:01 am

      This is a really great recipe! I’ll definitely use it again. Only reason for 4 instead of 5 stars is that I really needed to add a little sugar to balance out that tartness from lemon and vinegar.

      ★★★★

      Reply
      • Em Schwartz, MS, RDN says

        October 04, 2019 at 7:14 pm

        Thanks for sharing, Leah!

        Reply
    7. Lindsey McNulty says

      September 15, 2017 at 12:14 pm

      Simple and Delicious! Thank you for the great recipe.

      ★★★★★

      Reply
      • Emily says

        September 15, 2017 at 6:40 pm

        Thank you, Lindsey!!

        Reply
    8. Amanda Sutter says

      July 07, 2017 at 2:24 pm

      Hello again! I just wanted to let you know I made this and it was delicious! I made some adjustments, using homemade mayo and some hard boiled egg, but your recipe was a good base. My mom loved it too!

      Reply
      • Emily says

        July 08, 2017 at 8:35 pm

        Those sound like tasty modifications! Thanks for sharing, Amanda!

        Reply

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