Fresh herbs and a light olive oil vinaigrette make this Low FODMAP Dilly Potato Salad a warm-weather favorite!
Ingredients
908 gm
Red potato
1/4 cup
Chives
(green parts ONLY, minced)
1/4 cup
Dill, fresh
(chopped)
1/4 cup
Extra virgin olive oil, garlic-infused
1 medium
Lemon
(juice and zest of)
2 tbsp
Dijon mustard
1 tbsp
Vinegar, white
Salt and pepper
(to taste)
Instructions
Bring a large pot of water to a boil. Add red potatoes and cook until fork-tender; about 15 minutes. Drain, cool and cut in quarters. Set aside.
In a small bowl, whisk together chives, dill, olive oil, lemon juice, lemon zest, mustard, and vinegar. Add to potatoes. Stir until everything is mixed and coated with dressing. Season with salt and pepper, to taste. Serve or cover and refrigerate until ready to serve.
