Low FODMAP Kid-friendly Potato And Egg Salad
A tasty and healthy low FODMAP Salad that can be served as a side dish or an appetizer!
Prep Time 5 minutes mins
Cook Time 25 minutes mins
Total Time 30 minutes mins
Course dinner, lunch
Cuisine American
Servings 4 people
Calories 327 kcal
- 800 grams potato, diced
- 4 large eggs
- 1 red bell pepper, thinly sliced
- 3 tbsps fresh chives
- 3 tbsps spring onion (green parts only), finely chopped
- 1/3 cup Low FODMAP Certified Caesar Salad Dressing
- 1 tbsp lemon juice
- 1 tomato, diced
Bring water to boil in a large saucepan over medium-high heat and add the potatoes. Reduce the heat and boil for 15-20 minutes more until potatoes are cooked and tender. Drain and set aside to cool.
Meanwhile, hard-boil the eggs. Once done, cut the eggs into quarters.
While boiling the eggs, prepare the red bell peppers by cutting them into thin slices. Also, cut the tomatoes into pieces. Finely chop the spring onions (green tips only) and chives.
Prepare the salad dressing by mixing together the Low FODMAP Certified Caesar Salad Dressing, lemon juice and, lemon juice.
In a large bowl, toss together the potatoes, scallions, red bell pepper, tomatoes, chives together with the salad dressing and top it with hard-boiled eggs.
Serve and enjoy!
Calories: 327kcalCarbohydrates: 44.4gProtein: 13.5gFat: 11.2gFiber: 4.4g
