Flavorful and IBS-Friendly Potato Salad

This IBS-friendly rendition of a classic is the perfect side dish for any backyard barbecue or Sunday morning brunch. Its savory yet tangy flavors combined with its oh-so-creamy texture will leave your tastebuds feeling spud-tacular. To avoid a mushy mess, be sure to use either yellow, red, or white potatoes because of their lower starch content. Then, cook your potatoes to perfection (and not a second longer) to keep them from falling apart. While this recipe uses light mayonnaise, it can also get made with plant-based yogurt for an added burst of wholesome nutrition. Feel good about your mealtime choices and enjoy this fan-favorite side without fear of gastrointestinal distress.

Makes: 4 servings
Serving Size: ¼ recipe
Prep Time: 10 minutes
Cook Time: 45 minutes

Ingredients for flavorful and IBS-friendly potato salad

• 4 medium white potatoes
• 3 eggs
• 3 tbsp dill
• 1 tbsp chives
• 2 tbsp white vinegar
• 3 tbsp lemon juice
• 1/3 cup light mayonnaise
• ½ tsp salt
• ½ tsp ground pepper

Directions for flavorful and IBS-friendly potato salad

1. In a large pot on medium-high heat, submerge potatoes in water. Bring to boil and cook until tender—approximately 30 minutes.
2. Drain potatoes and allow them to cool. Peel potatoes and chop them into 1.5-inch cubes. Set aside.
3. In a small pot on high heat, hard boil eggs—approximately 8 to 10 minutes.
4. Remove eggs from heat and submerge in ice water for 2 minutes. Peel and dice eggs. Set aside.
5. In a small bowl, thinly chop dill and chives. Add white vinegar, lemon juice, mayonnaise, salt, and pepper. Mix until thoroughly combined.
6. In a large bowl, combine chopped potatoes and eggs. Gently fold in the dressing.
7. Serve and enjoy!