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+ servings

Easy FODMAP friendly potato salad

Vegan, dairy free, nut free
Serves 6-8 people as a side
5 from 1 vote
Prep Time 15 minutes
Cook Time 20 minutes
Course Side Dish
Cuisine Food Intolerance Friendly
Servings 6 people

Ingredients
  

For the base potato salad:

  • 2 kg potatoes of choice I used Kipfler, see the potato section for options
  • 1/2 - 3/4 cup (125-180ml) olive or vegetable oil see the oil section
  • 2 bunches of herbs
  • 2 large handfuls of greens
  • Juice of 1 lemon to taste
  • Salt and pepper to taste

The optional additions:

  • See notes above

Instructions
 

  • Choose a method for your potatoes. If you’ve got starchy potatoes, see the ‘potatoes’ section for a method to oven roast crispy potatoes. If you have all rounder or waxy potatoes, put them into a large pot of well salted water. Place the pot on a medium high heat and boil just until a knife cuts right through a potato. It helps to gently move the potatoes around so that the bottom potatoes don’t cook before the top ones and becomes mushy.
  • Drain the potatoes and allow to steam dry.
  • To make the dressing, blend all the remaining ingredients in a high speed processor and process until smooth. Adjust for taste and add optional additions as you wish.
  • Place the cooked potatoes on a very large serving platter and decant the green dressing onto the platter. Gently mix to cover the potatoes in dressing. Top with any additional extras you’re using and serve.
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