Low FODMAP Salmon Potato Salad with Green Beans

Name: Low FODMAP Salmon Potato Salad with Green Beans
Total time: 30 min
Ingredients: 1 pound (455 g) gold potatoes, scrubbed, (cut into large bite-sized pieces); 4 ounces (115 g) green beans, (trimmed); 14 16- ounces (400 g to 455 g) cooked salmon (canned is fine), (warm or room temperature); 3 tablespoons extra-virgin olive oil; 2 tablespoons balsamic vinegar; 1 teaspoon Dijon mustard; Kosher salt; Freshly ground black pepper; 2 tablespoons plain Greek yogurt (or lactose-free yogurt); 2 tablespoons chopped fresh dill (or 2 teaspoons dried dill)

www.fodmapeveryday.com

This Low FODMAP Salmon Potato Salad with Green Beans makes a fantastic lunch - even for non-FODMAPers. And takes advantage of canned salmon! Fast & Easy!

View full recipe on www.fodmapeveryday.com

Keep recipes from your favorite sites together, ready for your next meal. Create a free account or sign in to save this recipe using the Save Recipe button above. For the cooking instructions, visit the original recipe at www.fodmapeveryday.com.

Share this recipe:

Cooking tools:

Steamer basket
Covered pot
Mixing bowl
Whisk
Mason jar
Colander
Chef's knife
Cutting board
Measuring cup
Measuring spoon
Fork
Serving bowl

Ingredients

1 pound (455 g) gold potatoes, scrubbed, (cut into large bite-sized pieces)
4 ounces (115 g) green beans, (trimmed)
14 16- ounces (400 g to 455 g) cooked salmon (canned is fine), (warm or room temperature)
3 tablespoons extra-virgin olive oil
2 tablespoons balsamic vinegar
1 teaspoon Dijon mustard
Kosher salt
Freshly ground black pepper
2 tablespoons plain Greek yogurt (or lactose-free yogurt)
2 tablespoons chopped fresh dill (or 2 teaspoons dried dill)