Low FODMAP Tangy Potato & Egg Salad with Olives & Pickles
We have several potato salads for you. This Low FODMAP Tangy Potato & Egg Salad with Olives & Pickles is creamy AND tangy & more sophisticated than most.
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Cooking tools:
- Pot
- Stove
- Colander
- Mixing bowl
- Whisk
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Spatula
- Spoon
- Airtight container
- Refrigerator
Ingredients
- 1 1/2- pounds (680 g) small yellow-skinned waxy potatoes, (scrubbed)
- Kosher salt
- 2 tablespoons white wine vinegar, (divided)
- 3 hardboiled large eggs, (cooled, peeled and chopped)
- 8 cornichon pickles, (sliced thickly crosswise)
- 8 pitted Kalamata olives, (sliced thickly crosswise)
- 1 celery stalk, (diced)
- 1/2 cup (113 g) mayonnaise
- 1/3 cup (80 g) lactose-free sour cream
- 2 teaspoons Dijon mustard
- Freshly ground black pepper
- 1/3 cup (10 g) fresh flat-leaf parsley leaves
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