A barbecue is not the same without a big bowl of potato salad. This one is easy to make and full of flavour. See notes section for Low FODMAP diet tip.
- Place the potatoes in a medium saucepan and cover with plenty of cold water. Cover and bring to the boil over high heat. Reduce heat to medium-high and boil, partially covered, for 5 minutes or until just tender. Drain and set aside for 30 minutes to cool completely.
- When the potatoes are cold, place in a large bowl with the green shallots and parsley. Toss to combine.
- Combine the mayonnaise and lemon juice in a small bowl. Taste and season with salt and pepper. Add to the potato mixture and toss gently to combine, being careful not to break up the potatoes.
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