clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Low FODMAP Dilly Potato Salad

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


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


  • 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


  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