Low FODMAP Ranch Chive Potato Salad
Creamy, herby, and loaded with tender baby potatoes, this is the kind of potato salad that disappears fast at any cookout or potluck. The dressing is where the magic happens — a tangy blend of sour cream, mayonnaise, apple cider vinegar, and Dijon mustard seasoned with dried dill and parsley for that classic ranch flavor everyone loves. Getting that flavor without triggering symptoms is usually the tricky part, since traditional ranch dressings lean heavily on garlic and onion. Here, garlic-infused olive oil delivers all the savory depth you want while keeping the fructans out of the picture, and only the green tops of scallions are used alongside fresh chives for a bright, allium-forward finish that stays within safe limits. Letting the potatoes cool on a sheet pan rather than rinsing them is a small but smart step — the dry surface means the dressing clings to every piece instead of sliding off. It serves six and holds up beautifully in the fridge for a couple of days, making it an easy make-ahead option for busy weeks or weekend gatherings.
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Learn more →Ingredients
6 servings
For the salad
- 2 lbs baby potatoes (red or yellow), halved
- 1 tsp salt, plus more for the cooking water
- 3 stalks celery, thinly sliced
Ingredient noteA serving of up to about 1 1/3 stalks of celery is low in FODMAPs. This recipe contains only about 1/2 stalk of celery per serving, making it likely Low FODMAP. If you prefer to always avoid celery, please tap it and change its rating to Red.
- ½ cup scallion green tops, thinly sliced
Ingredient noteThe green parts of scallions are low in FODMAPs. Avoid the white bulb which is higher in FODMAPs.
- ¼ cup fresh chives, finely chopped
- 2 tbsp fresh dill, roughly chopped (optional)
For the ranch dressing
- ½ cup sour cream
- ⅓ cup mayonnaise
- 1 tbsp garlic-infused olive oil
- 1 tbsp apple cider vinegar
- 1 tsp dijon mustard
- 1 tsp dried dill
- ½ tsp dried parsley
- ¼ tsp black pepper
- ½ tsp salt
Instructions
- 1
Place the halved baby 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 until the potatoes are tender when pierced with a fork with no resistance, about 12–15 minutes.
- 2
Drain the potatoes in a colander and spread them in a single layer on a sheet pan or large plate to cool for 20–30 minutes, until no longer steaming. Do not rinse — the dry surface helps the dressing cling.
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