I’m pretty specific when it comes to potato salad. I’m biased to either mustard or vinegar based as I’m not a fan of super creamy potato salad. I know this is controversial but to each their own, right? I love this FODMAP safe side dish as it makes a large amount for a crowd and also is perfect for leftovers.
I wrote a whole post on how to survive a summer BBQ on the FODMAP diet. I have found that that these summer time gatherings are easier to attend as most main courses are simply grilled. What are your favorite foods at a BBQ? I could really stick with just the sides and be perfectly content.
I do have a confession to make which relates to large gatherings like barbecues. I have always been super anxious about the length of time food can be set out. I always put food back in the refrigerator so quickly that it drives my husband nuts! Food safety is a real thing! Please tell me I’m not the only one like this? :/ I recently bought this serving dish that has ice underneath to keep your food cold. This gadget was made for me!
Vinegar Style Potato Salad <img src=Print Recipe
- 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
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.
This can be made the night before as the flavors continue to meld together.