Creamy Low FODMAP potato salad
This creamy vegan low FODMAP potato slaw is a mix of coleslaw and potato salad and goes with EVERYTHING!
Servings: 4
Equipment
- 1 Steamer basket with close fitting lid
- 1 Deep, heavy bottomed pot that will snugly fit the steamer
- 1 Box grater (or optional food processor with a grater attachment)
Ingredients
Potato slaw
- 600 g waxy new potatoes
- 60 g spring onion/scallion greens finely chopped
- 100 g carrot grated
- 100 g red radish grated
- 140 g gherkins/dill pickles allow 35g per person
- ¼ cup fresh flat leaf parsley finely chopped
- ¼ cup fresh dill finely chopped
Creamy dressing
- 100 g plant based mayonnaise
- 100 g coconut yoghurt
- 1 tablespoon mild mustard
- 2 tablespoon nutritional yeast
- 1 pinch salt
- 1 pinch freshly ground black pepper
Instructions
- Wash 600 g waxy new 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.
- Steam the potatoes for approximately 13 minutes, until just cooked in the centre.
- Whilst the potatoes steam, finely shred 100 g carrot and 100 g red radish using a box grater or food processor. Thinly slice 60 g spring onion/scallion greens and dice 140 g gherkins/dill pickles into small chunks.
- In a bowl large enough to take all the ingredients, stir together 100 g plant based mayonnaise, 100 g coconut yoghurt, 1 tbsp mild mustard, 2 tbsp nutritional yeast, 1 pinch salt and 1 pinch freshly ground black pepper 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.
- 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.
- 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.
- 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.
- 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.
Notes
Cook's Tips: Use a waxy potato variety such as Jersey Royal, Charlotte or Maris Peer.
Cooking the potatoes in their skins helps keep the potato flesh intact, makes them tastier (in my opinion) and easier to peel afterwards. Steaming rather than boiling stops the potatoes from turning watery.
FODMAP Notes: See the full blog post for detailed FODMAP ingredient notes. FODMAP values, portions and classifications can and do change over time.
I use standard UK metric measurements in all of my recipes:
- 1 cup = 250 ml
- 1 tablespoon = 15 ml
- 1 teaspoon = 5 ml
