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Low FODMAP Potato & Egg Salad Recipe

Jun 27, 2018 0 comments
Low FODMAP Potato & Egg Salad Recipe

Servings  -­‐  1  


  • 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  


  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)  


For more cooking tips and recipes, pick up one of our low FODMAP cookbooks today!


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