Low FODMAP German-inspired Potato Salad
Sweet, sour and served warm, this Low FODMAP German Potato Salad is a hearty side dish that's perfect for the cold weather months.
- Prep time
- 15 min
- Cook time
- 20 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 pounds baby red potatoes, quartered or diced into ¾-inch pieces
- 1 cup finely shredded kale, tough ribs removed (optional)
- 3 tablespoons apple cider vinegar
- 1 tablespoon granulated sugar
- 2 teaspoons garlic-infused olive oil
- 2 teaspoons Dijon mustard
- 6 slices lower-sodium bacon
- Salt and pepper
- ⅓ cup sliced green onion tops, green parts only
Instructions
- 1
Place potatoes in a large pot and cover with water. Bring to a boil over high heat and continue to cook until the potatoes are fork-tender, about 10 minutes. Drain the potatoes and transfer to a large mixing bowl. Gently stir the (optional) kale into the hot potatoes. The heat from the potatoes will help the kale soften slightly.
- 2
While the potatoes are cooking, heat a large skillet over medium heat. Add the bacon and cook, turning occasionally, until crispy, about 8 minutes. While the bacon is cooking, line a plate with paper towels. Using tongs, transfer the cooked bacon to the paper towel-lined plate soaking up some of the excess fat. Reserve 1 tablespoon of bacon fat and discard the rest (or save for another recipe).
- 3
In a small bowl, whisk together the apple cider vinegar, sugar, olive oil, Dijon mustard, and reserved bacon fat until combined and smooth. Season to taste with salt and pepper.
- 4
Crumble or slice the slightly-cooled bacon into small pieces.
- 5
Add the bacon bits, sliced green onion tops, and the dressing to the bowl with the potatoes. Gently toss until everything is mixed and the potatoes are well-coated with dressing. Serve warm.