Low FODMAP Greek Oregano Potato Salad
Bright, briny, and loaded with Mediterranean flavor, this potato salad is the kind of dish that disappears fast at a table of six. Tender Yukon Gold or red baby potatoes soak up a tangy red wine vinegar and oregano dressing while still warm, which means every bite is deeply seasoned all the way through. Kalamata olives, crisp cucumber, juicy cherry tomatoes, and crumbled feta round it out into something that feels genuinely festive rather than like a compromise. Managing a low-FODMAP diet at gatherings can be tricky when classic potato salads are loaded with onion, garlic, or creamy dressings made with high-lactose ingredients — this one sidesteps all of that. The scallion greens deliver that mild oniony lift without the fructans hiding in the bulb, and feta, being a hard brined cheese, stays well within the low-lactose threshold at the portions used here. The dressing is a simple whisk of olive oil, red wine vinegar, Dijon, and dried oregano — nothing hidden, nothing to second-guess. Serve it at room temperature or lightly chilled, and don't be surprised when people ask for the recipe before the bowl is even empty.
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Learn more →Ingredients
6 servings
- 2 ½ lb baby potatoes (yukon gold or red), halved
- 1 tsp salt, plus more for the cooking water
- 6 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.
- ½ cup pitted kalamata olives, halved
- ½ english cucumber, diced
- ½ cup cherry tomatoes, halved
Ingredient noteA serving of up to about 1/4 cup of cherry tomato is low in FODMAPs. This recipe contains only about 1 1/3 tablespoons per serving, making it likely Low FODMAP. If you prefer to always avoid cherry tomato, please tap it and change its rating to Red.
- ⅓ cup crumbled feta cheese
- ¼ cup fresh flat-leaf parsley, roughly chopped (optional)
For the dressing
- ¼ cup extra-virgin olive oil
- 3 tbsp red wine vinegar
- 1 ½ tsp dried oregano
- ½ tsp dijon mustard
- ½ tsp black pepper
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. Reduce to a steady simmer and cook for 12–15 minutes, until a fork slides into 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. While still warm, season with 1 tsp salt.
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