"This creamy, vegan and low FODMAP potato salad goes with EVERYTHING! If coleslaw and potato salad had a baby, this would be their pride and joy. The trick to this dish is to create a deliciously worthy coleslaw mix, without the use of onion or garlic. Challenge accepted..."
Creamy low FODMAP potato salad
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Prep time 7mins
Cook time 13mins
Serves or Makes: 4
Recipe Card
Potato salad
ingredients
- 600 grams chopped waxy new potatoes
- 60 grams finely chopped spring onion/scallion greens
- 100 grams grated carrots
- 100 grams grated red radish
- 140 grams finely diced gherkins/dill pickles
- 1/4 cup finely chopped fresh flat leaf parsley
- 1/4 cup finely chopped fresh dill
Creamy dressing
ingredients
- 100 grams vegan mayonnaise
- 100 grams coconut yoghurt
- 1 tablespoon mild mustard
- 2 tablespoons nutritional yeast
- 1 pinch flaked sea salt
- 1 pinch freshly ground black pepper
Method
Step 1
Wash the potatoes carefully, leaving the skin on. Small potatoes can be cooked whole. Cut larger potatoes in halves or quarters so they're roughly the same size. This helps them to cook evenly.
Step 2
Steam the potatoes for 13 minutes until just cooked in the centre.
Step 3
Whilst the potatoes steam, finely shred the carrots and radish using a box grater or food processor. Thinly slice the spring onion greens and dice the gherkins into small chunks.
Step 4
In a bowl large enough to take all the ingredients, stir together the dressing ingredients until fully combined. Add the chopped veggies and herbs to the dressing and stir until well-mixed. If everyone wants gherkins you can add them now otherwise stir them into individual portions before serving.
Step 5
Plunge the cooked potatoes in a bowl of iced water to halt the cooking process. Once cool enough to handle drain the potatoes and peel off the skin. It should come away easily in large pieces.
Step 6
Slice the potatoes evenly into 2.5cm/1 inch squares or roughly bite-sized pieces. You don't want to cut them too small or they're likely to break up when you stir them into the dressing.
Step 7
Gently fold, rather than stir, the potatoes into the slaw. Go slow and gentle until fully incorporated. Use a silicone spatula, if you have one, to fold in the potatoes without crushing them.
Step 8
Serve immediately. This potato slaw can be made in advance and stored in the fridge for at least 3 days. This recipe doesn't freeze well due to the creamy yoghurt dressing.