You’ll love this! (This recipe could be altered for the FODMAPer by deleting the onion)
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.
anne
this looks wonderful for us with our german heritage, but aren’t onions not FODMAP??
katescarlata
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!
Nataliya
Hi Kate – another FODMAPs question, sorry. Due to the double fermentation, isn’t ACV now considered safe in 1 tbsp. serving sizes?
katescarlata
Nataliya-Yes, as long as its distilled and doesn’t have apple particles –I think it would be okay.
Kari
Have you found a FODMAP friendly dill pickle brand? I can find No Garlic pickles but they have the mysterious “seasonings” ingredient that has put me off. Thanks!