Description
A recipe for a low FODMAP potato salad! With potato, ham, egg and pickles. Delicious for a BBQ, picknick or buffet ✓ Gluten-free ✓ Lactose-free
Ingredients
Scale
- 400 g (14 oz) potatoes
- 100 g (3.5 oz) diced ham
- 100 g (3.5 oz) green beans, canned
- 4 pickles (make sure no FODMAPs have been added)
- 3 eggs
- 2 tbsp mayonnaise
- 2 tbsp lactose-free yoghurt
- 1 tbsp mustard (make sure no FODMAPs have been added)
Instructions
- Peel the potato and cut them into small cubes. Bring a pan with water to a boil and boil the diced potatoes for 5 minutes with a pinch of salt. Drain and put aside to cool down.
- Boil the eggs hard in 8 minutes.
- Cut 3 pickles into small cubes. Cut 1 pickle into slices and save this for garnish.
- Drain the green beans and cut into small pieces.
- Mix for the dressing mayonnaise, yoghurt and mustard. Taste and season with salt and pepper.
- Cut one egg into slices and save this for garnish. Cut the other eggs into small pieces.
- Put the pieces of egg, potatoes, diced ham, green beans and pickles in a bowl. Add the dressing and stir well. Store the salad in the fridge until you serve it.
- Divide the salad over a large plate or platter when you are going to serve it. Garnish with the slices of egg and pickle.
- Prep Time: 30 min
- Category: Side dish
- Method: Boil
- Cuisine: International
Nutrition
- Serving Size: 1 serving
- Calories: 249
- Fat: 12
- Carbohydrates: 21
- Fiber: 3
- Protein: 12
