LOW FODMAP GERMAN POTATO SALAD Recipe

YIELD: 4 SERVINGS

Doused in a Dijon vinaigrette and served warm, this potato salad is even more comforting than the traditional
the picnic-table version that’s loaded with mayo. (Then again, maybe that’s just my German heritage
talking!) Minced chives give it a fresh, oniony flavour, and the goat cheese lends it a tangy creaminess.

It’s an ideal dish for [highlight]sharing at summertime barbecues[/highlight].

LOW FODMAP GERMAN POTATO SALAD Ingredients

• 1½ POUNDS (680 G) RED POTATOES, CUT INTO ¾-INCH (2 CM) CUBES
• 1¼ TEASPOONS KOSHER SALT, DIVIDED
• 4 SLICES OF BACON, CUT INTO ½-INCH (1.3 CM) STRIPS
• ¼ CUP (60 ML) RICE WINE VINEGAR
• 1 TABLESPOON (15 G) DIJON MUSTARD
• ½ TEASPOON FRESHLY GROUND BLACK PEPPER
• ½ CUP (75 G) CRUMBLED GOAT CHEESE
• 2 TABLESPOONS (6 G) MINCED FRESH CHIVES

LOW FODMAP GERMAN POTATO SALAD Steps

1. Place the potatoes in a large saucepan and cover with about an inch (2.5 cm) of water.
2. Add a teaspoon of the kosher salt. Bring to a boil over high heat. Reduce the heat to medium.
3. Simmer the potatoes, uncovered, for about 8 minutes (the potatoes will still be a little underdone).
4. While the potatoes are cooking, fry the bacon in a large skillet over medium heat until crispy.
5. Transfer the bacon to a paper towel and drain the bacon grease from the pan (but don’t wipe
   it clean).
6. Return the bacon to the skillet an add the rice wine vinegar, Dijon mustard, the
   remaining ¼ teaspoon kosher salt, and black pepper to the skillet.
7. Bring to a simmer over medium heat. Stir in the potatoes and cook until the liquid is mostly absorbed about 5 minutes.
8. Gently toss in the goat cheese and minced fresh chives. Serve warm.