Makes about 5 cups (1 kg); about 10 servings (about 1/2 cup/100 g each)
Low FODMAP Potato Salad Recipe with Bacon
Description of Fody's Low FODMAP Potato Salad with Bacon
If you are anything like us you love potatoes and you love bacon, so this Low FODMAP Warm Potato Salad with Bacon, which combines both of these Low FODMAP foods, might just become your new favorite!
It is a warm salad featuring tender floury FODMAP potatoes, crispy bacon, bacon fat to sauté chopped scallion greens, and a Low FODMAP-approved amount of celery. A tangy dressing featuring our Fody's Low FODMAP Shallot-Infused Olive Oil brings it all together. Try this at your next cookout with a simple grilled meat or chicken dish.
The only trick with this low FODMAP salad is timing, as you will want to serve it as soon as it's ready. You can cook the FODMAP potatoes earlier in the day, to break up the prep, if you like. In case you are wondering, it is not as great at room temperature, as the bacon fat firms up!
Low FODMAP Potato Salad with Bacon Ingredients
- 1 1/2 pounds peeled baking potatoes, cut into large bite-sized cubes
- 4 slices bacon; use gluten-free if following a gluten-free diet
- 1/2 cup (32 g) chopped scallion greens
- 1 large stalk celery, trimmed and diced
- 1/4 cup (60 ml) apple cider vinegar or rice wine vinegar
- 2 tablespoons Fody's Shallot-Infused Olive Oil plus extra
- Pinch of sugar
- Kosher salt
- Freshly ground black pepper
- 2 tablespoons chopped flat leaf parsley
Cooking Directions for Low FODMAP Warm Potato Salad with Bacon
Place your FODMAP potatoes in a large pot and cover with cool water. Cover and bring to a boil over medium heat, adjust heat and simmer until potatoes are tender, about 10 minutes. Drain well and set aside. This can be done several hours ahead; just leave at room temperature, lightly covered with plastic wrap.
Meanwhile, cook bacon until crisp over low-medium heat, then drain on paper towels. Leave bacon fat in pan; you need about 2 tablespoons. If you don’t have enough, add a little Fody Low FODMAP Shallot-Infused Olive Oil. Add chopped scallions and celery and sauté over medium heat for about 2 minutes until just beginning to soften, stirring often. Add vinegar, 2 tablespoons of Fody Shallot-Infused Olive Oil and sugar and bring to a boil. Add potatoes and gently fold into the hot vinaigrette - I use a large silicone spatula. Fold in crumbled bacon. Taste and adjust seasoning with salt and pepper. Note that it will taste very sharp and vinegary at this point, but it mellows within a couple of minutes. Fold in parsley and serve while warm.
About the Chef
Dédé Wilson is the author of 17 cookbooks, including co-author of The Low FODMAP Diet: Step By Step.
Recipe brought to you by FODMAP Everyday® where we help you thrive while following the Low FODMAP Diet.
This original Low FODMAP recipe was created by recipe developer and author Dédé Wilson. You can find many more original Low FODMAP recipes, food and diet guidance as well as resources, support and more at FODMAP Everyday®.fodmapeveryday.com
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