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Tangy Potato Salad with Green Onions

FODMAP Free Tangy Potato salad

Tangy Potato Salad with Green Onions
Recipe type: Side Dish
Cuisine: American
Prep time: 
Cook time: 
Total time: 
A tangy twist on traditional potato salad. Lighter than potato salad with a mayonnaise dressing.
  • Sea salt and pepper to taste (approximately ½ teaspoon each)
  • ½ teaspoon ground pepper
  • 4 pounds Russet potatoes, scrubbed *
  • ¼ cup white wine vinegar
  • ¼ cup rice vinegar
  • 5 green onions, chopped **
  • ½ cup extra virgin olive oil
  1. Place the whole potatoes in a large pot, cover with water and boil for 10 to 15 minutes or until tender. Do not overcook or the peel will come off.
  2. When cooked, remove potatoes and allow to cool enough to handle.
  3. Cut potatoes into chunks.
  4. While potatoes are cooking/cooling, whisk together the vinegars, olive oil, salt, pepper and scallions in a large bowl.
  5. Add potatoes to vinegar dressing and combine until potatoes are evenly coated.
  6. Toss before serving.
  7. Serve chilled or at room temperature.
* Can substitute red potatoes for a more colorful dish.

** Be sure to use only the green part.

*** Can be made the day before. Store in an air tight container in the refrigerator.


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