All-American Low-FODMAP Potato Salad; Gluten-free, Dairy-free

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This is a fresh and light All-American Low-FODMAP Potato Salad that goes great with any summer picnic meal.  Low-FODMAP Potato Salad is delicious, easy to prepare, nutritious and naturally gluten and dairy-free!

For more low-FODMAP meal ideas, check out over 300 more low-FODMAP recipes on my blog. You may also love my low-FODMAP Coleslaw and low-FODMAP Classic Tossed Salad recipes.

Be healthy and happy,

Rachel Pauls, MD

All-American Low-FODMAP Potato Salad; Gluten-free, Dairy-free

Although this recipe has not been tested, a single serving should be low-FODMAP based on the ingredients

Serves: 6

Prep time: 45 min


  • 1 & 1/2 pounds baking potatoes, cooked and cubed into small pieces
  • 1/4 cup finely chopped celery
  • 1/4 cup finely chopped sweet pickles (gherkins are a good choice, check ingredients to ensure no high fructose corn syrup, or added spices such as onion and garlic)
    • You can also use regular pickles if desired, my 5- minute low-FODMAP refrigerator pickles are perfect!
    • For this recipe I used Sechler’s gherkins (no other pickles were free of garlic)
      • This brand contains: cucumbers, water, sugar, salt, vinegar, natural flavors, turmeric, alum and 1/10 of 1% benzoate of soda
  • 2 large hard-boiled eggs, coarsely chopped
    • can also use additional eggs to slice for decoration on top of the salad
  • 1/2 cup light or regular mayonnaise (I used Hellman’s- no high fructose corn syrup)
  • 2 tablespoons cider vinegar or red wine vinegar
  • 1 tablespoon Dijon mustard or yellow mustard (check ingredients, I use Maille Dijon: no high-FODMAP ingredients and gluten-free)
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon turmeric
  • Paprika and fresh parsley for garnish


  • Cook potatoes in boiling water 25 minutes or until potatoes are tender; drain and cool completely
  • Cut potatoes into 1/2-inch cubes
  • Combine potatoes, celery, pickles, and eggs in a large bowl
  • Combine mayonnaise, vinegar, mustard, turmeric, salt and pepper in a small bowl and whisk together
  • Pour over the potato mixture, tossing gently to coat
  • Cover and refrigerate at least 8 hours
    • tastes better after some time for flavors to marinate
  • Garnish with paprika and parsley prior to serving
  • Goes great with low-FODMAP Fried Chicken!

  • Yummy!  I am a big fan of low-FODMAP Potato Salad.

Comments Rating 5 (1 review)

6 Responses

  1. LowFodmap potato salad

    Great recipe! Used dill relish and added a little sugar. I saved the left over mayo, vinegar, etc. mixture for a sauce or dip for later, it was really good! I also added about a tablespoon of onion infused oil. Thank you for this recipe!

      1. Hi Cecilia,
        We do not make our own infused oils, so we are not able to provide direction on this process. We purchase our infused oils from Amazon and other specialty stores. Please see our low-FODMAP recipe swap blog for some tips on shopping for these oils. Good luck!

    1. Great! We know you will enjoy this Potato Salad!
      Thanks for sharing your comments Imani! Have a wonderful day 🙂

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