Description
This healthy Low FODMAP Instant Pot Potato Salad boasts tender potatoes mixed with crunchy veggies coated in a creamy, tangy, mouthwatering dressing. The perfect low FODMAP side salad for a summer barbecue or Canada Day or 4th of July get-together, this low FODMAP potato salad recipe is dairy-free, Paleo and Whole30 compliant.
Ingredients
Units
Scale
- 2 pounds red potatoes, skin on or off, chopped into 1/2-inch pieces
- 1 cup cold water
- 1/2 cup scallions, green parts only, chopped
- 3/4 cup red bell pepper, finely chopped*
- 1 medium stalk celery, finely chopped*
Low FODMAP Potato Salad Dressing:
- 1/2 cup dairy-free mayo (or your preferred mayo)
- 1 tablespoon dried chives
- 1 1/2 teaspoons salt
- 1/2 teaspoon ground black pepper
- 2 teaspoons fresh dill (chopped)
- 1 tablespoon horseradish*
- 2 tablespoons yellow mustard*
- 2 teaspoons white wine vinegar
Instructions
- You can chop all the produce before starting to cook or just chop the potatoes and then chop the remaining produce while the potatoes are cooking and cooling.
- Add 1 cup of cold water to your 6-quart Instant Pot, 8-quart Instant Pot, or comparable electric pressure cooker and place a vegetable steamer basket into the inner pot. Evenly pile the chopped potatoes onto the vegetable steamer basket. Close the lid of the Instant Pot, set the pressure release valve to “Sealing,” hit the “Pressure Cook” or “Manual” button and set the timer for 3 minutes.
- While the potatoes are cooking, chop the scallions, red bell pepper, and celery and add to a large bowl. Mix with a spoon until combined. Set aside.
- In a small bowl, add the mayo, chives, salt, pepper, dill, horseradish, mustard, and white wine vinegar and whisk until thoroughly mixed.
- Once the cooking cycle has completed, quick release the pressure on the Instant Pot. Open the lid and allow the steam to dissipate for a few seconds. Using a large spoon, scoop the potatoes into a colander (a.k.a. strainer). Gently rinse the potatoes in cold water for a few minutes until they are just lukewarm. Set aside to cool and drain for a few minutes while you finish chopping the produce or mixing the dressing.
- Once the potatoes have cooled, add them to the bowl containing the other produce and stir with a spoon until combined. Add the dressing from the small bowl to the bowl with the produce, scraping the bowl with a spatula to get all the dressing into the salad. Mix the salad with a spoon until all the produce is thoroughly coated in dressing. Cover and refrigerate for a minimum of 1 hour (preferably longer) prior to serving.
- Serve this low FODMAP potato salad at a summer picnic, potluck, barbecue, Canada Day or 4th of July celebration or any summer lunch or dinner. Serve alongside my Juicy Low FODMAP Turkey Burgers or Low FODMAP Instant Pot BBQ Pulled Pork for a even more delicious summer meal.
Notes
- Red bell pepper: Update: 3/4/22: Monash University's Low FODMAP Diet App now lists red bell pepper as low FODMAP in quantities of up to 1/3 cup per serving. FODMAP type: Fructose
- Celery: Monash lists celery as low FODMAP in quantities of up to 10g per serving, which is about 1/4 of a stalk. The quantity in this recipe comes to 1/10 stalk per serving. FODMAP type: Mannitol
- Horseradish: Monash lists horseradish as low FODMAP in quantities of up to 2 tablespoons or 42 grams per serving. The quantity called for in this recipe comes to 1/10 of a tablespoon per serving. FODMAP type: Fructans
- Yellow mustard: For low FODMAP, the mustard should not contain garlic, onion or any other high FODMAP ingredients. Yellow mustard brands with “Spices” listed as an ingredient could still contain high FODMAP ingredients – check with the manufacturer.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Instant Pot
- Cuisine: American
