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A bowl filled with warm potato salad with kale

Low FODMAP German-inspired Potato Salad

  • Author: Em Schwartz, MS, RDN
  • Total Time: 35 minutes
  • Yield: 6 1x


Sweet, sour and served warm, this Low FODMAP German Potato Salad is a hearty side dish that’s perfect for the cold weather months.


  • 2 pounds baby red potatoes, quartered or diced into ¾-inch pieces
  • 1 cup finely shredded kale, tough ribs removed (optional)
  • 3 tablespoons apple cider vinegar
  • 1 tablespoon granulated sugar
  • 2 teaspoons garlic-infused olive oil
  • 2 teaspoons Dijon mustard
  • 6 slices lower-sodium bacon
  • Salt and pepper
  • ⅓ cup sliced green onion tops, green parts only


  1. Place potatoes in a large pot and cover with water. Bring to a boil over high heat and continue to cook until the potatoes are fork-tender, about 10 minutes. Drain the potatoes and transfer to a large mixing bowl. Gently stir the (optional) kale into the hot potatoes. The heat from the potatoes will help the kale soften slightly.
  2. While the potatoes are cooking, heat a large skillet over medium heat. Add the bacon and cook, turning occasionally, until crispy, about 8 minutes. While the bacon is cooking, line a plate with paper towels. Using tongs, transfer the cooked bacon to the paper towel-lined plate soaking up some of the excess fat. Reserve 1 tablespoon of bacon fat and discard the rest (or save for another recipe).
  3. In a small bowl, whisk together the apple cider vinegar, sugar, olive oil, Dijon mustard, and reserved bacon fat until combined and smooth. Season to taste with salt and pepper.
  4. Crumble or slice the slightly-cooled bacon into small pieces.
  5. Add the bacon bits, sliced green onion tops, and the dressing to the bowl with the potatoes. Gently toss until everything is mixed and the potatoes are well-coated with dressing. Serve warm.

Storage: This salad is best enjoyed soon after it is prepared – the flavor and texture do change slightly after refrigeration. With that said, leftovers can be refrigerated in an airtight container for up to 3 days. Freezing is not recommended.


FODMAP Info: Ingredients used in this recipe have been laboratory-tested for FODMAPs by Monash University and have low FODMAP serving sizes. Find more FODMAP information for specific foods using the Monash University FODMAP app.

Dijon Mustard: Dijon mustard has been tested and is low in FODMAPs. However, it is good practice to double-check product labels for high FODMAP ingredients before purchasing. As an FYI, “spices” on a label in the US do not contain onion or garlic per FDA labeling regulations. 

  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Category: Side Dish
  • Method: Stove Top
  • Cuisine: German American

Keywords: potatoes, warm salad, lactose free, dairy free, gluten free,