It looks like summer is finally drawing to a close and I didn't get nearly as many blog posts done as I would have liked to. I should have gotten this potato salad post done earlier, so you could have been enjoying it all summer long! One of these days, life will be less crazy and maybe I will catch up and find my equilibrium. One of these days. Until then, I just keep plodding through, trying to do my best, reminding myself that I am enough just as I am.
Well, back to potato salad. Who doesn't love potato salad to go with your grilled favorites? I used to just buy potato salad from the deli at the grocery store because it is so good! But it's full of onions and lots and lots of eggs. That is not so good! For my sensitive belly, that is. So I set out to make a potato salad that tastes just as good as the deli's, but is low in FODMAPs.
The green parts of scallions (also called green onions) and a little bit of crunchy celery add a punch of flavor. The kefir is 99% lactose-free and adds a nice tang to the dressing (kind of like sour cream!). If you don't tolerate kefir, or don't have any on hand, just add a bit more mayo instead. I use unpeeled red potatoes: the skins are tender and add essential fiber to the diet.
Due to my sensitivities to eggs, I also reduced that amount as well. After some experimenting, I finally figured out that one egg about every other day is my limit. I no longer have scrambled eggs for breakfast, but a little bit of egg in salad once in a while works for me. If you prefer, you can add more hard-cooked egg to your liking.
I hope you enjoy this potato salad recipe, and maybe try it out for your Labor Day cookout this weekend. It looks like it's going to be hot one this year!
Classic Potato Salad
1 ½ pounds red potatoes, scrubbed and cut into ¾” cubes
1 1/2 teaspoons kosher salt, divided
4 scallions/green onions (green parts only!), thinly sliced
2 hard-cooked eggs, peeled and chopped*
1 rib celery, finely diced
1/2 cup light mayonnaise (I use Hellmann's)
1/4 cup low-fat, plain kefir (I use Lifeway)
1 1/2 teaspoons Dijon mustard
1/4 teaspoon freshly ground black pepper
- Place potatoes in a large saucepan and cover with about one inch of water. Add 1 teaspoon kosher salt. Bring to a boil over high heat. Reduce heat to medium to medium-high. Simmer the potatoes, uncovered, for about 8 to 10 minutes, or until tender, being careful to not overcook. Drain potatoes and cool to room temperature.
- In a large bowl, combine the cooled potatoes, scallions, hard-cooked eggs and celery. In a medium bowl, whisk together the mayonnaise, kefir, Dijon, remaining 1/2 teaspoon kosher salt and pepper. Pour over the potato mixture and toss gently to combine.
- Sprinkle with paprika, chill potato salad and serve.