Low FODMAP Potato & Fennel Salad with Cucumber Yogurt Raita
This FODMAP IT!™ Potato & Fennel Salad with Cucumber Yogurt Raita is elegant & perfect alongside grilled meats. Low FODMAP recipes can be intriguing!
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Cooking tools:
- Oven
- Half-sheet pan
- Steamer basket
- Pot
- Mixing bowl
- Grater
- Paper towel
- Kitchen towel
- Measuring cup
- Measuring spoon
- Chef's knife
- Cutting board
- Serving platter
- Skillet
- Spoon
- Meat tenderizer
- Stove
Ingredients
- 1 pound (455 g) small, waxy potatoes, (scrubbed (I used red, white and blue))
- 1 medium (250 g) fennel bulb with stalks
- 2 tablespoons Fody Shallot-Infused Olive Oil or Garlic-Infused Oil,
- 3/4 about 12 ounces/(340 g) hothouse English cucumber, (end discarded)
- 1 1/4 cups (306 g) lactose-free yogurt
- 1 tablespoon plus 1 teaspoon freshly grated peeled gingerroot
- 2 tablespoons lemon juice, (divided)
- Kosher salt
- Freshly ground black pepper
- 1/4 cup (8 g) torn mint leaves
- 1 teaspoon toasted fennel seeds, (cracked (see Tips))
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