A light lemony herb vinaigrette makes this 8-ingredient Low FODMAP Dilly Potato Salad a tasty summer side dish!
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
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.
Similar recipes
PrintRecipe
Low FODMAP Dilly Potato Salad
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 8 1x
- Diet: Low Lactose
Description
A light lemony herb vinaigrette makes this 8-ingredient Low FODMAP Dilly Potato Salad a tasty summer side dish!
Ingredients
- 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
- 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.
- In a small bowl, whisk together chives, dill, olive oil, lemon juice, lemon zest, mustard, vinegar, and sugar.
- Add dressing to potatoes. Stir until everything is mixed and coated with dressing. Season with salt and pepper.
- Serve slightly warm. Or, chill in the refrigerator for 1-2 hours, and serve cold.
- Category: Side Dish
- Method: Stove
- Cuisine: American
Keywords: summer, spring, lemon, vegan
Pin it for later
Sarah says
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!)!
★★★★★
Daisy says
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.
★★★★★
Aiden says
How can it be low FODMAP when it’s garlic infused? No garlic is allowed on a low FODMAP diet?
Em Schwartz, MS, RDN says
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.
Leah says
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.
★★★★
Em Schwartz, MS, RDN says
Thanks for sharing, Leah!
Lindsey McNulty says
Simple and Delicious! Thank you for the great recipe.
★★★★★
Emily says
Thank you, Lindsey!!
Amanda Sutter says
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!
Emily says
Those sound like tasty modifications! Thanks for sharing, Amanda!