Servings: 4Prep: 10 minsCook: 30 minsTotal: 40 mins
Potato Salad Without the Bloat: A Low FODMAP Herb and Radish Side Dish
This Low FODMAP Roasted Radish and Herb Potato Salad comes together in about 40 minutes and uses simple pantry staples, making it one of the easiest gut-friendly side dishes you can add to your rotation. Just roasted veggies and a bright herby dressing that comes together in minutes.
This recipe is so flavorful without requiring a lot of effort. You're roasting everything on sheet pans, whisking up a quick dressing, and letting the warm potatoes soak it all in.
Why You'll Love This Low FODMAP Potato Salad
- It's made without mayo or garlic cloves, two common digestive triggers, so it's a true IBS-friendly potato salad you can feel confident making.
- Roasting the radishes transforms them completely. They go from sharp and spicy to tender and lightly caramelized, which is such a fun twist.
- The dressing is tangy, herby, and bright from fresh lemon juice. It soaks right into the warm potatoes, and the flavor just keeps getting better.
- It's incredibly versatile! Serve it warm, room temperature, or cold straight from the fridge. It works as a side for grilling, meal prep, or a potluck.
- No fancy ingredients needed. Everything here is easy to find, and most of it is probably already in your kitchen!
Ingredients You'll Need
Baby Potatoes: These are the base of the salad, and they roast up beautifully with golden, crispy edges. Baby potatoes are a great Low FODMAP choice for potato salad because they're easy to portion. Red potatoes or Yukon Golds work well, too!
Radishes: Here's what makes this recipe so special! Radishes are Low FODMAP and totally safe for sensitive stomachs. When roasted, they lose their sharp bite and become mild, slightly sweet, and tender. This is what makes this a standout Low FODMAP roasted radish recipe.
Olive Oil: Used for roasting the veggies and in the dressing. A neutral, gut-friendly fat that helps everything roast up nicely.
Garlic-Infused Olive Oil: This is the key swap that keeps the recipe Low FODMAP! Regular garlic is a high FODMAP ingredient, but garlic-infused olive oil gives you all that savory, garlicky flavor without the FODMAPs. You can find it at most grocery stores or make your own!
Dijon Mustard: Adds a little tang and depth to the dressing. Check your label to make sure there are no added high FODMAP ingredients, but most plain Dijon mustards are safe.
Apple Cider Vinegar: Brings brightness and that classic tangy potato salad flavor. Apple cider vinegar is Low FODMAP in small amounts and works great here.
Pure Maple Syrup: Just a small amount to balance the tang in the dressing. Make sure you're using pure maple syrup, not pancake syrup, which can contain high fructose corn syrup.
Fresh Dill and Flat-Leaf Parsley: These herbs are the star of the show! They make the whole salad feel fresh and vibrant. Fresh is definitely the way to go here if you can. Dried herbs won't give you the same bright flavor.
Scallions (Green Tops Only): Scallions are a great Low FODMAP swap for onions! Just use the green tops only and skip the white bulb, which is high in FODMAPs.
Lemon Juice: Brightens everything up and ties the whole dressing together. Fresh squeezed is best!
Helpful Tips
- Roast your veggies cut-side down. This helps them get those golden, caramelized edges that add so much flavor. Resist the urge to flip them too early!
- Use two sheet pans. The potatoes and radishes have slightly different roasting times and textures, so keeping them separate lets you control the cooking for each. It also prevents crowding, which helps everything roast rather than steam.
- Dress the salad while everything is still warm. Warm potatoes soak up the dressing so much better than cold ones! This is what gives the whole salad that deep, layered flavor.
- Make it ahead! This Low FODMAP potato salad recipe actually gets better as it sits. You can make it a day ahead and store it in the fridge. If it looks a little dry after chilling, just drizzle with garlic-infused olive oil and squeeze with lemon to freshen it up before serving.
What Are Some Other Low FODMAP Side Dishes?
If you love this Low FODMAP roasted radish recipe, you're going to want to keep building out your gut-friendly recipe lineup! Here are a few more ideas to try:
- Low FODMAP Burger Bowls
- Low FODMAP French Toast
- Low FODMAP Baked Feta Pasta
- Low FODMAP Teriyaki Beef Bowl
Frequently Asked Questions
Is potato salad Low FODMAP?
Traditional potato salad is often made with high-FODMAP ingredients such as onion, garlic, and certain dressings. But this Low FODMAP potato salad recipe is specifically designed to be better tolerated! It uses garlic-infused olive oil instead of garlic cloves and only the green tops of scallions, so you get all the flavor without the discomfort.
Are radishes Low FODMAP?
Yes! Radishes are considered Low FODMAP and are a great veggie to include if you're following the Low FODMAP diet. Roasting them makes them even easier to enjoy because it softens their texture and mellows out any sharpness.
Can I make this potato salad ahead of time?
Absolutely! This roasted radish potato salad actually tastes even better after sitting for a few hours or overnight. The potatoes absorb the dressing, and the flavors come together beautifully. Just give it a gentle toss before serving and add a little extra lemon or olive oil if needed.
What can I use instead of scallions?
You can use fresh chives as a swap! Chives are also Low FODMAP and have a similar mild onion flavor.
Low FODMAP Roasted Radish and Herb Potato Salad
Just roasted veggies and a bright herby dressing that comes together in minutes.
Servings: 4 servingsPrep: 10 minsCook: 30 minsTotal: 40 minsDifficulty: Easy
MediterraneanSideLow FODMAPeasyLow FODMAP potato salad
Ingredients
2 pounds baby potatoes, halved
1 pound radishes, trimmed and halved
3 tablespoons olive oil, divided
1 teaspoon kosher salt
1/2 teaspoon black pepper
2 tablespoons garlic-infused olive oil
1 tablespoon Dijon mustard
2 tablespoons apple cider vinegar
1 teaspoon pure maple syrup
1/3 cup fresh dill, chopped
1/3 cup fresh flat-leaf parsley, chopped
2 tablespoons scallions, chopped
1 lemon, juiced
Instructions
1
Preheat oven to 425°F. Line two sheet pans with parchment paper.
2
Toss the baby potatoes with 2 tablespoons of olive oil, ¾ teaspoon of kosher salt, and ¼ teaspoon of black pepper. Spread on one sheet pan cut-side down. Toss radishes with the remaining 1 tablespoon of olive oil and a pinch each of salt and pepper. Spread on the second sheet pan cut-side down. Roast both for 25 to 30 minutes, flipping halfway, until the potatoes are golden and the radishes are tender and lightly caramelized.
3
While the vegetables roast, whisk together garlic-infused olive oil, Dijon mustard, apple cider vinegar, pure maple syrup, and lemon juice in a large bowl. Season with the remaining salt and pepper to taste.
4
Add the warm potatoes and radishes to the dressing and toss gently to coat. Let the salad rest for 10 minutes so the potatoes soak up the dressing.
5
Fold in scallions, fresh dill, and fresh flat-leaf parsley. Taste and adjust seasoning. Serve warm, at room temperature, or chilled.
Nutrition Facts
Per serving
Calories
230
230
Fat
12.0g
12.0g
Carbs
30.0g
30.0g
Protein
4.0g
4.0g
Fiber
4.0g
4.0g
Sodium
400.0mg
400.0mg
Sugars
4.0g
4.0g
Sat. Fat
1.5g
1.5g
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