Low FODMAP Vegan Fresh Mustard Potato Salad
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
6 servings
- 2 lbs baby yukon gold potatoes, halved
- 1 tbsp kosher salt, for the cooking water
- 4 scallions, thinly sliced (green parts only)
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
- 2 tbsp fresh dill, roughly chopped
- 2 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 1/3 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.
For the dressing
- 3 tbsp whole-grain mustard
- 1 tbsp dijon mustard
- 3 tbsp apple cider vinegar
- 1 tsp maple syrup
- ½ tsp kosher salt
- ¼ tsp black pepper, freshly ground
- ¼ cup extra-virgin olive oil
Instructions
- 1
Place the halved potatoes in a large pot and cover with cold water by at least 1 inch. Add 1 tbsp kosher 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 through a colander and spread them in a single layer on a sheet pan or large plate to release steam for 5 minutes — you want them dry on the surface but still warm.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!