Low FODMAP Balsamic Maple Potato Salad
Potato salad is one of those dishes that sounds simple but can quietly hide all kinds of gut-unfriendly ingredients — raw onion, garlic cloves, high-fructose dressings — that make it a minefield for anyone managing digestive sensitivities. This version sidesteps every one of those pitfalls without sacrificing any of the flavor you actually want. Garlic-infused oil delivers that savory depth without the fructans, and only the green tops of the scallions are used, keeping things firmly in safe territory. The dressing itself is a genuinely craveable combination: tangy balsamic vinegar, a touch of maple syrup for sweetness, and Dijon mustard to pull it all together into something glossy and bold. Warm potatoes soak it up beautifully, so every bite is deeply seasoned rather than just coated on the surface. Fresh parsley and optional chives keep it bright and herbaceous. It serves six, works just as well at room temperature as it does chilled, and is the kind of crowd-pleasing side dish that nobody at the table will ever suspect was built around a specific dietary need.
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Learn more →Ingredients
6 servings
For the salad
- 2 lbs baby yukon gold potatoes, halved
- 1 tsp salt, plus more for the cooking water
- 4 scallions, green tops only, thinly sliced
Ingredient noteThe green parts of scallions are low in FODMAPs. Avoid the white bulb which is higher in FODMAPs.
- ¼ cup fresh flat-leaf parsley, roughly chopped
For the dressing
- 3 tbsp balsamic vinegar
Ingredient noteA serving of up to about 1 1/4 tablespoons of balsamic vinegar is low in FODMAPs. This recipe contains only about 1 1/2 teaspoons per serving, making it likely Low FODMAP. If you prefer to always avoid balsamic vinegar, please tap it and change its rating to Red.
- 2 tbsp maple syrup
- 2 tbsp garlic-infused oil
- 1 tbsp extra-virgin olive oil
- 1 tsp dijon mustard
- ½ tsp black pepper
- ¼ tsp salt
For serving
- 2 tbsp fresh chives, finely snipped (optional)
Instructions
- 1
Place the halved potatoes in a large pot and cover with cold water by at least 1 inch. Add a generous pinch of salt and bring to a boil over high heat, then reduce to a steady simmer and cook for 12–15 minutes, until a fork slides through the thickest piece with no resistance.
- 2
Drain the potatoes in a colander and spread them in a single layer in a large mixing bowl. Let them cool for 5 minutes — they should still be warm but no longer steaming.
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