Flavorful and IBS-Friendly Potato Salad
Last updated: January 2022
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
- In a large pot on medium-high heat, submerge potatoes in water. Bring to boil and cook until tender—approximately 30 minutes.
- Drain potatoes and allow them to cool. Peel potatoes and chop them into 1.5-inch cubes. Set aside.
- In a small pot on high heat, hard boil eggs—approximately 8 to 10 minutes.
- Remove eggs from heat and submerge in ice water for 2 minutes. Peel and dice eggs. Set aside.
- In a small bowl, thinly chop dill and chives. Add white vinegar, lemon juice, mayonnaise, salt, and pepper. Mix until thoroughly combined.
- In a large bowl, combine chopped potatoes and eggs. Gently fold in the dressing.
- Serve and enjoy!
- calories: 227kcal
- carbohydrates: 29g
- fat: 9.5g
- fiber: 2g
- potassium: 679mg
- protein: 8g
- saturated fat: 2g
- sodium: 468mg
- sugar: 2g
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