I’m pretty specific when it comes to what I like when it concerns potato salad. I’m biased to either mustard or vinegar based as I’m not a fan of a super creamy potato salad. I know this is controversial but to each their own, right? I love this FODMAP side dish as it makes a large amount for a crowd and also is perfect for leftovers the next day. This is one of those perfect dishes to bring to a summer time party. I wrote a whole post on how to survive a summer BBQ on the FODMAP diet after finding it to be challenging and limited with what foods were safe to eat. The good news is that I have found that BBQs can easier to attend as most main courses like chicken, hot dogs, burgers are simply grilled with salt and pepper. I always ask just to be sure as you never know what seasoning some people use!
I do have a confession to make which relates to large meals where food can be sitting out for a while. I have always been super anxious about the length of time food can be safely served as no one wants to get food poisoning or accidentally poison your guests. The recommended length of time for food to be out is no more than 2 hours. I always put food back in the refrigerator so quickly that it drives my husband nuts! Please tell me I’m not the only one who is hyper-sensitive about this? I recently bought this serving dish that has ice underneath to keep your food cold. It’s perfect to use for dips like hummus or guacamole. This gadget was made for me!
What are your favorite foods to eat at a BBQ? I could really stick with just the sides and be perfectly content.
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Vinegar Style Potato Salad
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 8 servings 1x
- Category: side dish
- Cuisine: American
Description
A vinegar based potato salad that is mayo-free and perfect to bring to your next BBQ!
Ingredients
- 2 lb. multicolored potatoes, washed and scrubbed
- 1/3 cup extra-virgin olive oil
- 3 tbsp white wine vinegar
- 1 tbsp grainy mustard
- 1/2 tsp ground black pepper
- 1/2 tsp kosher salt
- 1 tbsp fresh dill, chopped
Instructions
- In a large saucepan submerge potatoes with salted water and set to high heat.
- Bring water to a continuous boil until potatoes are tender with a fork, roughly 20 minutes.
- While the potatoes are boiling, whisk remaining ingredients into a large bowl. Set aside.
- Once potatoes are tender, drain potatoes and cut potatoes into quarters. Be careful as they can be extremely hot!
- Add hot potatoes into the large bowl and incorporate with the dressing.
- Serve immediately.
Notes
This can be made the night before as the flavors continue to meld together.
Recipe adapted by Cooking light
Keywords: fodmap side dish, fodmap potato salad
