As American as apple pie is a bowl of potato salad at a BBQ on a beautiful summer day. Creating a Low FODMAP Classic Potato Salad recipe filled with all the great flavors in classic potato salad without the FODMAPs! Skip the grocery store version and customize your favorite potato salad that is not only delicious but also gluten-free and low FODMAP!
It was my husband who tackled developing this American potato salad recipe. I think he really missed eating potato salad and loves me too much to eat it in front of me. Once he figured out he could easily make a low FODMAP potato salad in the Instant Pot, he made countless batches of potato salads for our summer weekends. He used classic ingredients to create potato salad flavors and turned them into a family recipe we have on repeat all summer.
- 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.
- Celery - Adds a great crunch!
- Dill Pickles - Read the ingredients to be sure there is no onion or garlic.
- Dill Pickle Juice - same for the pickle juice, no garlic, no onion listed.
- Salt - Kosher salt is my favorite.
- Parsley - Dried parsley works.
- Dill - Dried dill works too!
- Yellow Mustard - Plain yellow mustard gives the potato salad its classic color and flavor.
- Sugar - White granulated sugar.
- Green Onions - Only the green onion tops for Low FODMAP!
- Eggs - Hard Boiled Eggs add to the creamy factor.
- Water - Only needed for the Instant Pot.
See the recipe card for the exact measurements and complete instructions. Selected ingredients are based on current serving sizes measured by the Monash FODMAP App at the time of publishing. As always, follow your gut and modify as needed.Jump to Recipe
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, then dice potatoes to a consistent size. This will ensure they will all cook evenly.
In a 6-Quart Instant Pot, with the trivet and steamer basket, pour in water. Place potatoes into 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 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.
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.
- Potatoes: Use russets. They are starchy potatoes with less liquid than Yukon potatoes.
- Eggs: Add another egg or two for a more eggy potato salad.
- Mustard: Use Dijon mustard instead of yellow mustard
- Pickles: Use sweet pickles, a dill pickle relish, or even a sweet pickle relish for a different taste.
- Pickled Beans: Add chopped pickled green beans, also known as Dilly Beans!
- Vegan Option: Skip the eggs and use vegan mayonnaise.
Storage and Serving
Potato salad needs to be kept cold. Keep it in an airtight container in the refrigerator. Potato salad will last up to four days. It will start to weep moisture and lose its texture. I would not recommend freezing potato salad. Potatoes do not freeze well.
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
Where the FODMAPs hide in potato salad:
- Mayo - Mayo is fine. However, Miracle Whip is not. High fructose corn syrup is listed on the ingredients.
- Pickles - Garlic and Onions hide in those pickle jars. There are safe versions out there in the grocery stores. Read your labels and choose based on your tolerance levels.
- Onions - Using only green onion tops will keep this Low FODMAP classic potato salad recipe safe unless you can tolerate fructans.
- Mustard - There are versions of yellow mustard that do not have garlic or onion listed in the ingredients. Read your labels and choose carefully. Heinz is one of the brands that I have found to work well!
As always listen to your gut and modify as needed based on your individual tolerances. Consult that Monash University App too as a starting point!
Meal Planning Ideas
Budget-Friendly Option: Low FODMAP classic 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.
Additional Options: Serving sweet corn alongside a low FODMAP pasta salad would give you two simple sides to go with your smash burgers! Other great summer barbecue potluck options include Banza rice Greek salad, Dorito taco salad, tequilaberry broccoli and bacon salad, or something sweet like peanut butter M&M cookies! All are crowd pleasers!
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.
Low FODMAP Classic Potato Salad Recipe
- 8 Medium Sized Yukon Gold Potatoes
- 1 ½ cups Water
- 5 Eggs
- 1 cup Celery - Diced
- ¼ cup Chopped Green Onion Tops
- 1 cup Dill Pickles - Chopped
- 2 cups Mayo - 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
- Wash, peel, and dice potatoes to a consistent size.
- In a 6-Quart Instant Pot, with the trivet and steamer basket, pour 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 up to four days.
- 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.