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 sharing at summertime barbecues.
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
- Place the potatoes in a large saucepan and cover with about an inch (2.5 cm) of water.
- Add a teaspoon of the kosher salt. Bring to a boil over high heat. Reduce the heat to medium.
- Simmer the potatoes, uncovered, for about 8 minutes (the potatoes will still be a little underdone).
- While the potatoes are cooking, fry the bacon in a large skillet over medium heat until crispy.
- Transfer the bacon to a paper towel and drain the bacon grease from the pan (but don’t wipe
- 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.
- Bring to a simmer over medium heat. Stir in the potatoes and cook until the liquid is mostly absorbed about 5 minutes.
- Gently toss in the goat cheese and minced fresh chives. Serve warm.