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Low Fodmap Potato Salad with bacon, egg and no mayo

Low Fodmap No-mayo Potato Salad

A low-Fodmap potato salad for those who steer clear of mayo!
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 39 minutes
Course Side Dish
Cuisine Backyard Barbecue, Southern
Servings 4

Ingredients
  

  • 2 russet potatoes, chopped into roughly 1" pieces
  • 2 eggs
  • 2-3 green onions, chopped (green parts only)
  • 6 slices bacon

Sauce

  • ¾ cup low-Fodmap yogurt
  • 3 tbsp whole grain mustard
  • 1 ½ tbsp dijon mustard
  • 1 tsp maple syrup
  • salt & pepper to taste

Instructions
 

Potatoes

  • Scrub and rinse potatoes. Peel and chop into roughly 1" pieces.
  • Place potatoes in a large pot and cover with water, leaving about 1" of space between the top of the water and the top of the pot. Add a dash of salt.
  • Bring to a rapid boil, then lower to medium heat and cook for about ten minutes, or until potatoes are easily pierced with a fork.
  • Drain water from potatoes and add to a large bowl.

Bacon

  • Line rimmed cookie sheet with foil for easier clean up. If desired, lay metal cooling rack into the rimmed cookie sheet to allow bacon to cook without sitting in the grease.
  • Heat oven to 400℉ if cooking bacon directly on the foil-lined cookie sheet. If cooking bacon on a cooling rack, heat oven to 450℉.
  • Lay down bacon slices. If cooking directly on the sheet, cook for ten minutes. If cooking on a cooling rack, cook for ten minutes and flip halfway through.
  • Remove back from oven and set on paper towel to absorb excess grease. Set aside.

Eggs

  • Place eggs in the bottom of a pot. Add water so there's at least 1" of water above the eggs.
  • Bring water to a rapid boil, cover and remove from heat. Keep pot covered for 10 minutes.
  • Add cold water and ice to a bowl and set aside. After 10 minutes, remove eggs from pot and add eggs to ice bath.
  • When eggs are cool to the touch, tap against the counter to break the shell and peel off the shell. Chop eggs and add to the bowl with the potatoes.

Sauce & Scallions

  • Add all sauce ingredients and combine. Season with salt and pepper to taste.
  • Chop green parts of the green onions and add to the large bowl with potatoes and eggs.

Mix it up!

  • Add sauce to bowl with potato and eggs. Using hands, crumble bacon overtop the bowl.
  • Using a spatula, mix all ingredients together.
  • For Fodmap sensitivities, limit serving size to 1 cup.
Keyword Potato salad
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