The summer classic, low FODMAP potato salad, made quick and easy in the Instant Pot. Yes, it’s true and works perfectly. The diced potatoes cook at the same time as the eggs. The dressing is made with low FODMAP ingredients, making this classic potluck recipe a great option for anyone on a low FODMAP diet.
Truth be told, my husband developed this recipe for potato salad. He made countless batches in the Instant Pot until he perfected the tolerated ingredients and created a copycat version from the grocery store. The best part he made sure it was safe for my irritable gut. That is love.
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Why You'll Love This Recipe
- Classic recipe for traditional potato salad
- Easily customizable
- Gluten Free, Dairy Free and Low FODMAP
Featured Ingredients
- Yukon Gold Potatoes - I love the texture of waxy potatoes. However, if you love russet potatoes or your grandma used russets, and you want to, too, that is totally fine. Your potato choice will not impact the recipe, just the texture.
- Celery - The classic crunch of potato salad.
- Dill Pickles - Choose an option from the grocery store without garlic, onion, or high fructose corn syrup.
- Dill Pickle Juice - same for the pickle juice, no garlic, no onion listed.
- Spices: Dried Parsley and Dried Dill - add the perfect flavor to the dressing.
- Mayonnaise - Use a mayo you love. Do not substitute for Miracle Whip as it has high fructose corn syrup listed in the ingredients.
- Yellow Mustard - Plain yellow mustard gives the potato salad its classic color and flavor.
- Sugar - White granulated sugar for just a touch of sweetness.
- Green Onions - Only the green onion tops to keep it low FODMAP!
- Eggs - Add to the creamy factor when hard-boiled.
- Water - Only needed for the Instant Pot to bring to pressure.
See the recipe card for the exact measurements and complete instructions. Selected ingredients are based on guidance on current serving sizes measured by the Monash University Food App and FODMAP Friendly App at the time of publishing. As always, follow your gut and modify as needed.
Step-By-Step Instructions
Wash and peel potatoes. I love this potato brush to wash potatoes. It has a built-in tool to help scrape out any eyes in the potatoes. Once washed and peeled, dice potatoes to a consistent size. This will ensure they will cook evenly.
In a 6-Quart Instant Pot, with the trivet and steamer basket, pour in one cup of water. Place potatoes in the steamer basket.
In two small oven-safe dishes, spray with non-cooking spray and crack in the eggs.
Nestle the egg cups in the potatoes. Set the Instant Pot to cook on high pressure for four minutes.
Wash and chop up your celery. Chop your dill pickles and green onion tops, too. Set aside.
Make the creamy dressing. In a large bowl, add mayo, dill pickle juice, salt, parsley, dill, mustard, and sugar. Stir until combined.
Once the potatoes and eggs are cooked, release the pressure immediately and drain the potatoes into a strainer.
Turn the cooked eggs out of the bowls onto a cutting board and chop them up—season with a sprinkle of salt and ground black pepper.
Add your warm potatoes to the dressing. Gently stir to coat the potatoes.
Add the eggs, celery, pickles, and green onion tops and stir.
Place a cover on top of the bowl, but do not seal it tightly, and place the potato salad in the refrigerator to cool.
Before Serving: Add another cup of mayo the next day or before you serve your potato salad. Additional moisture is needed because the potatoes will absorb the dressing and will be dry if you do not add any additional mayo. Top with sliced hard-boiled eggs to make it pretty.
Tips and Tricks
Shortcut Tip: Use dill pickle relish instead of chopped dill pickles. It will save some time and is a great substitute when needed. Double-check the ingredients for any hidden FODMAPs.
This potato salad recipe is a great budget option for potlucks! Potatoes, eggs, and mustard are inexpensive. Purchasing your mayonnaise at Aldi will help lower your overall cost.
Ingredient Swaps
- Potatoes- Love russet potatoes or red potatoes - use what you love.
- Mustard- Swap in Dijon mustard for the yellow mustard for a different flavor profile.
- Pickles - For a delicious twist on the recipe, swap out the pickles for pickled green beans (dilly beans).
- Mayonnaise - For a richer, creamier dressing for the salad, use a Japanese kewpie mayo made from egg yolks.
Variations
Deviled Egg Potato Salad: Add another egg or two for a more devil egg-style potato salad.
Sweet Pickle Potato Salad: For a different taste, use sweet pickles, dill pickle relish, or even sweet pickle relish.
Vegan Potato Salad: Skip the eggs and use vegan mayonnaise.
Storage and Serving
Storing: Potato salad needs to be kept cold. Keep it in an airtight container in the refrigerator. It will last up to four days. It will start to weep moisture and lose its texture the longer it sits.
Freezing: I would not recommend freezing potato salad. Potatoes do not freeze well.
Serving: If you serve potato salad at a potluck or BBQ, make sure you keep it on ice and only let it sit out for up to two hours. It is warm outside, above 90 degrees F, allowing it to only sit at room temperature for one hour. Toss any leftovers that have been sitting out. The best option is always the safe option. Food poisoning is no fun.
Low FODMAP Notes
Low FODMAP information is based on the Monash University Food App and FODMAP Friendly App testing results. I highly recommend using these apps for guidance on ingredients and serving sizes and working with a Low FODMAP dietician. As always, modify and adjust based on your own tolerance and individual needs on a modified low FODMAP diet.
- White Potatoes - Safe at ½ cup or 75 grams per meal.
- Celery - If mannitol bothers you, skip celery completely. However, if you can tolerate a bit of mannitol, use ⅓ of a medium stalk or 15 grams per meal.
- Dill Pickles and Juice - Safe at 3 pieces or 75 grams per meal. Also, be sure the brand of pickles does not list garlic or onion in the ingredients.
- Spices:
- Dried Parsley- Fresh parsley is tolerated at 1 cup or 16 grams per meal. Dried has not been tested. Use dried with caution or swap with fresh as a safe option.
- Dried Dill—Fresh dill is tolerated at 1 cup or 16 grams per meal, but dried has not been tested. Use dried with caution or swap with fresh as a safe option.
- Mayonnaise - Safe at 2 tablespoons or 40 grams per meal.
- Yellow Mustard - Safe at 1 tablespoon or 11 grams per meal.
- Sugar - Safe at ¼ cup or 50 grams per meal.
- Green Onion Tops Only - Safe at 1 ½ cups or 75 grams per meal
- Eggs - Safe at 2 whole eggs or 117 grams per meal.
For additional information on a low FODMAP diet, please visit Monash University or FODMAP Friendly. Both have websites and apps for additional guidance and testing results.
FAQs
Yes! It will require a large stockpot to boil potatoes and a small saucepan to hard boil the eggs. You will have to peel the hard-boiled eggs before chopping.
Short answer, no. Potatoes are known for not freezing well until they are processed to be frozen, like tater tots. Skip freezing potato salad and find a different shortcut, like chopping your celery, pickles, and green onions a day in advance.
Meal Planning
This potato salad recipe is great as a side dish for a summer dinner! Add smashed burgers with a smash sauce, corn on the cob, and roasted baby potatoes. For dessert make a fresh strawberry pie and homemade whipped cream to top the slice of pie. Summer suppers are the best!
Additional Low FODMAP Salads
- Crunchy Coleslaw - Tangy dressing with crunchy cabbage coleslaw.
- Gluten Free Pasta Salad - A tasty gluten free option for pasta salad.
- Chickpea Rice Greek Salad - Protein-packed potluck salad.
Recipe
Low FODMAP Potato Salad
Equipment
- Potato Peeler
Ingredients
- 8 medium sized yukon gold potatoes
- 1 ½ cups water
- 5 large eggs
- 5 celery stalks without leaves
- ¼ cup green onions tops only
- 5 dill pickles chopped
- 2 cups mayonnaise divided
- 3 teaspoons dill pickle juice
- 1 teaspoon kosher salt
- 1 tablespoon dried parsley
- 2 tablespoons dried dill
- 2 tablespoons yellow mustard
- 2 teaspoons white granulated sugar
Instructions
- Wash, peel, and dice potatoes to a consistent size.
- In a 6-Quart Instant Pot, using a trivet and steamer basket inside the liner. Add the water. Place potatoes into the steamer basket.
- Spray two small oven-safe dishes with non-cooking spray and crack in the eggs. Salt and pepper the eggs if desired.
- Nestle the egg cups in the diced potatoes. Set the Instant Pot to cook on high pressure for four minutes.
- Wash and chop up your celery sticks. Chop your dill pickles and green onion tops too. Set aside.
- In a large bowl, add mayo, dill pickle juice, salt, parsley, dill, mustard, and sugar. Stir until combined.
- Once the potatoes and eggs are cooked, release the pressure immediately. Drain potatoes into a strainer.
- Turn the cooked eggs on a cutting board and chop them up.
- Add your warm potatoes to the dressing. Gently stir to coat the potatoes.
- Add the eggs, celery, pickles, and green onion tops and stir.
- Place a cover on top of the bowl, but do not seal it tightly, and place the potato salad in the refrigerator to cool.
- Store potato salad in an airtight container in the refrigerator for up to four days.
Before Serving:
- Add another cup of mayo the next day or before you serve your potato salad. Additional moisture is needed because the potatoes will absorb the dressing and will be dry if you do not add any additional mayo.
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