Low FodMap Pesto Potato Salad Recipe

Pesto Potato Salad

I had made a pesto from rocket and spinach a couple of days previous for a pasta dish, and still had half of the pesto leftover.  To make the pesto I’d used:

  • 50g each of the rocket and basil which is a large handful of each
  • approximately half a cup of freshly grated parmesan
  • 2-3 tablespoons of pine nuts
  • 1 or 2 teaspoons of garlic infused oil
  • and enough olive oil to bring it all together as a thick bout pourable consistency

All the ingredients went into a blender, but a pestle and mortar would do the job too.  I usually have a taste and add more parmesan if it’s not quite salty enough or garlic oil if required.

To make the dressing for the potato salad I mixed my leftover pesto with some shop-bought mayonnaise (I prefer whole-egg) and thinned it all down with a little water.  Sometimes I find mayonnaise on its own a little sharp and add a small amount of sour cream, such as with a Cos coleslaw; it works for us but is completely optional.

When it came to the veggies I quartered and steamed small new potatoes until they were tender, then let them cool.  I dropped some green beans into boiling water just until they turned bright green and then quickly got them in iced water to stop them cooking further.  I cut the beans into bite-sized pieces and gently tossed them with the potatoes and dressing, before putting it all into a serving bowl.  Just to pretty things up a bit, I added a few halved grape tomatoes to the top of the salad.

I think this salad could go in a variety of directions, maybe make a traditional basil pesto, include roasted capsicum or perhaps pumpkin or sweet potato (stick to <cup per serve if mannitol is an issue for you).

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Low FodMap Pesto Potato Salad Recipe

Prep Time: 5 mins
Cook Time: 10 mins
Yields: 4

Low FodMap Pesto Potato Salad Ingredients

  • 50g each of the rocket and basil which is a large handful of each
  • Approximately half a cup of freshly grated Parmesan
  • 2-3 tablespoons of pine nuts
  • 1 or 2 teaspoons of garlic infused oil
  • enough olive oil to bring it all together as a thick bout pour able consistency

Low FodMap Pesto Potato Salad Method

  1. All the ingredients went into a blender
  2. The potato salad - Mix leftover pesto with mayonnaise and thinned it all down with a little water
  3. For the veggies - Quartered and steamed small new potatoes until they were tender, then let them cool.
  4. Dropped some green beans into boiling water just until they turned bright green and then quickly got them in iced water to stop them cooking further
  5. Cut the beans into bite-sized pieces and gently tossed them with the potatoes and dressing, before putting it all into a serving bowl.
  6. Added a few halved grape tomatoes to the top of the salad.

Low FodMap Pesto Potato Salad Review


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Low FodMap Pesto Potato Salad Recipe

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Hello I am the LowFodMap Guy from London. As a fellow sufferer of both IBS / SIBO - I have been in successful recovery thanks to the low fodmap diet. Please ask me any questions below

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