Low FODMAP Potato & Egg Salad Recipe

Servings -­‐ 1

Ingredients:

• 2 small/1 medium potato, boiled and chopped
• 5 long green beans, boiled and chopped
• 1 egg, cooked and chopped
• 4 cherry tomatoes, quartered
• Pinch of chives, dried or fresh
• 1 Tbsp. Mayo
• 1 tsp. mustard
• 1 Tbsp. extra virgin olive oil
• Casa De Sante Tuscan Herb seasoning
• 1 tsp. parmesan(optional).
• 1 Gluten free tortilla or Rice paper rolls.
• Salt and pepper to suit taste

Preparation:

1. In a bowl combine cooked and chopped, potatoes, egg, green beans and cherry tomatoes.
2. Make the dressing, combine mayo, mustard, extra virgin olive oil, Casa De Sante Tuscan Herb seasoning, salt and pepper.
3. Dress the potato and egg salad with dressing made and garnish with chives.
4. Serve wrapped in a gluten free tortilla or rice paper rolls.

450 calories (without parmesan, without wrap)

Gluten Free, Vegetarian, Soy free, Dairy-­‐free (without parmesan)

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