You’ll love this!
9 medium red skin potatoes
1/4 cup apple cider vinegar-more to taste
1/4 cup veg. oil–I use grapeseed or safflower-more to taste
1/4 cup finely chopped yellow or Vidalia onion
2TB. fresh parsley chopped
1 1/2 cup chopped dill pickles–cut into bite size chunk
Splash of (1-2 TB.) pickle juice
salt and pepper to taste
▪ Boil potatoes–until fork tender.
▪ Using fork and knife–peel potatoes when warm (not hot).
▪ Chop potatoes with knife–bite size chunks.
▪ Drizzle with apple cider vinegar.
▪ Toss in the rest of ingredients–fold gently.
We serve at room temperature. (My grandmother left the salad out on the counter to marinate all day) Be sure to refrigerate leftovers.
this looks wonderful for us with our german heritage, but aren’t onions not FODMAP??
Anne, Sorry for the confusion….but when I first started my blog, I included all types of topics and recipes (not all FODMAP friendly)–but this recipe can be easily tweaked to be low FODMAP by deleting the onions and substituting chopped green part of scallions (2-4) and substituting white wine vinegar for the apple cider vinegar.
So readers…just so you know, my blog was not initially going to have a FODMAPs focus….BUT as I followed the blog stats I quickly learned that the majority of my blog followers were interested in FODMAPs SO…I included more recipes that fit the low FODMAP diet!