Classic Potato Salad Recipe for a Low-FODMAP Diet

classic potato salad
Patsy Catsos, MS, RDN, LD
Total Time: 30 min
Prep Time: 30 min
Cook Time: 0 min
Servings: 6 (1 cup each)

Nutrition Highlights (per serving)

230 calories
11g fat
28g carbs
6g protein
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Nutrition Facts
Servings: 6 (1 cup each)
Amount per serving  
Calories 230
% Daily Value*
Total Fat 11g 14%
Saturated Fat 2g 10%
Cholesterol 66mg 22%
Sodium 297mg 13%
Total Carbohydrate 28g 10%
Dietary Fiber 4g 14%
Total Sugars 2g  
Includes 0g Added Sugars 0%
Protein 6g  
Vitamin D 0mcg 0%
Calcium 39mg 3%
Iron 2mg 11%
Potassium 746mg 16%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice.

Classic potato salad is welcome at any picnic or backyard barbecue. This one is inspired by a recipe in my grandmother's copy of a 1938 cookbook, The American Woman's Cook Book. It says, "Boil the potatoes with skins on and allows them to cool before peeling, as it is considered a good thing to have potatoes waxy rather than mealy for salad."

We extended that thought with our choice of red potatoes for the salad; we used chives and radishes instead of onions, to make it low-FODMAP; we added hard-boiled eggs for another classic touch.


  • 2 pounds red potatoes with skin
  • 2 large eggs
  • 3 tablespoons fresh lemon juice
  • 1 tablespoon olive oil
  • 1/3 cup finely chopped celery
  • 1 cup slivered radishes
  • 1 tablespoon chopped fresh dill
  • 1/3 cup chopped fresh chives
  • ¼ cup mayonnaise
  • ½ teaspoon salt
  • ½ teaspoon freshly ground black pepper


  1. Scrub potatoes and eggs, place them together in a large saucepan and cover with water. Bring to a boil over high heat, then lower to maintain a low boil. After 12 minutes, remove eggs carefully with a slotted spoon and place in cold water.

  2. Continue boiling potatoes for a total of 25 to 30 minutes, until very tender when pierced with a fork. Cut the largest potato in half and check that the inside is also tender. You may remove the smaller potatoes early as they will finish cooking sooner. Drain potatoes.

  3. When the potatoes are cool enough to handle, use a paring knife to peel them; the skin should come away easily. Cut the peeled potatoes into 3/4-inch cubes and place them back in the saucepan. Sprinkle with lemon juice and oil and stir to coat.

  4. Allow the potatoes to marinate while you peel and dice the eggs and chop the other vegetables. Add the eggs, celery, radishes, dill, and chives to the saucepan.

  5. In a small bowl, combine mayonnaise, salt, and pepper. Add the mayonnaise mixture to the salad, and fold the ingredients together gently until combined. Transfer to a serving bowl and serve immediately, or chill, covered, in the refrigerator until serving.

Ingredient Variations and Substitutions

Try Yukon Gold instead of red potatoes.

Replace radishes with one cup of diced cucumbers—they're just as crunchy and refreshing.

Cooking and Serving Tips

To save time (and retain some extra fiber), leave the potatoes unpeeled. Cube them into bite-sized pieces before boiling. Begin testing the potatoes for doneness when the eggs are done, at about 12 minutes.

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