Low FODMAP Easy Dill & Mustard Potato Salad
Low FODMAP Easy Dill & Mustard Potato Salad - Vegetarian Options, Side Dishes
1800 min
Servings4
Plan it in the app to put it on your week.
- Vegetarian
- Vegan
- Gluten Free
- Dairy Free
- Pescatarian
- Egg Free
Steps
- 1Wash the potatoes and slice them into quarters. Place in a saucepan and cover with cold water. Heat over medium-high heat until the water comes to a rolling boil, reduce heat to medium and cook uncovered for 15-20 minutes until the potatoes are tender. Drain the potatoes and allow to cool for 5 minutes.
- 2Mix the Dijon mustard, vinegar, maple syrup, lemon juice and olive oil in a small bowl.
- 3Finely chop the fresh dill and the green leaves of the green onions/spring onions.
- 4Place the potatoes into a serving bowl. Drizzle over the mustard dressing and garnish with the chopped dill and green onion/spring onion. Season with a few grinds of salt and pepper. Enjoy!
Nutrition
- Calories
- 306kcal
- Protein
- 4g
- Carbs
- 46g
- Fat
- 12g
- Fiber
- 3g
- Sugar
- 8g
Estimated from the ingredient list.
Make it yours
Swap ingredients, change amounts, and keep your own copy. The original stays exactly as it is.
Questions
How long does low fodmap easy dill & mustard potato salad take to make?
About 1800 minutes from start to finish, including prep.
How many people does this recipe serve?
It serves 4 as written. Use the servings control to scale every ingredient up or down.
Can I change the ingredients?
Yes — in the Zaki app you can make this recipe yours: swap ingredients, change amounts, and keep your own copy. The original stays as it is.