No products in the cart.
This crispy, hearty potato salad combines the best of savory flavors and textures, making it filling enough for a main meal or side dish for almost any occasion. Tender boiled potatoes are crisped to perfection in the air fryer (or oven) and tossed with fresh, crunchy vegetables like celery, fennel, and spring onions. A sprinkle of parsley and a generous squeeze of lemon juice elevate this dish, making it bright and full of flavor. Hardboiled eggs (totally optional) and crispy bacon add richness and protein, creating a satisfying balance of freshness and indulgence – no mayo required!
Whether you’re hosting a BBQ, picnicking in the park, or just craving a delicious, homemade salad, this recipe delivers. It’s flexible, too—feel free to swap ingredients to suit your dietary needs or preferences, and it’s easy to prepare in advance for a no-fuss meal. It’s a crowd-pleaser that never fails to impress!
Ingredients:
- 5 potatoes, peeled and chopped into bite-sized pieces
- 2 celery stalks, finely chopped
- 1/4 fennel bulb, thinly sliced
- 1 bunch parsley, roughly chopped
- 1 spring onion, finely chopped
- 3 strips bacon, chopped before frying
- 4 eggs (optional)
- Olive oil (for air frying or oven roasting)
- Freshly squeezed lemon juice (for drizzling)
- Salt and pepper, to taste
Allergen & Dietary Considerations
If you’re navigating a Low FODMAP diet like me, you know the struggle of finding ways to enjoy flavorful dishes without triggering symptoms. In this recipe, spring onions can be a trigger since they’re high in fructans. To keep it fully Low FODMAP, I stick to the green tops, but you can also swap them out entirely for chives — trust me, the flavor is still amazing.
For those managing histamine sensitivity, sulphites, or nitrates, bacon can be a big no-go due to the curing and aging process. I’ve found that fresh, unprocessed meat, like chicken or turkey, works beautifully in its place, or you can skip it altogether if you’re aiming for a lighter dish.
As someone with multiple allergies, I know how essential it is to have alternative options. Eggs, for example, are one of the top 8 allergens, so if you’re allergic, it’s easy to omit them without compromising too much on texture or flavor.
Also be sure to double-check your bacon labels, as some brands sneak in gluten or dairy additives that can catch you off guard. Replacing the bacon with fresh chicken is a great alternative.
For anyone dealing with Oral Allergy Syndrome (OAS), you might already know that celery can cross-react with birch pollen, and fennel can have similar issues with birch and mugwort pollen, but it may depend on your tolerance.
This recipe is easy to tailor to meet the challenges of multiple dietary restrictions while still delivering on flavor and versatility. I hope you’ll enjoy it as much as I do!
Tangy Low FODMAP Potato Salad
This crispy potato salad with fresh veggies, bacon and zesty lemon, is a flavor-packed, customizable dish that’s perfect for any occasion.
Equipment
- Large pot
- Large Bowl
- Small Saucepan
- Air fryer or baking tray and oven
- Skillet
- Cutting board and knife
- Fork
- Paper Towels
Ingredients
- 5 Medium Sized Potatos
- 4 Eggs optional
- 2 Celery stalks
- 1/4 Fennel
- 1 Spring Onion Green part only for Low FODMAP version
- 1 Small Bunch of Parsley
- 3 Strips bacon
- 2 Tbs of Olive Oil
- 2 Tbs Lemon Juice Fresh Squeezed
Instructions
- Peel and chop the potatoes into bite-sized pieces. Place them in a large pot, cover with water, and add a pinch of salt. Bring to a gentle boil and cook for 10-15 minutes, until tender but firm (test with a fork). Drain and allow to cool for 5-10 minutes until they no longer give off steam.
- While the potatoes are boiling, finely chop the celery, fennel, spring onion, and parsley. Add them to a large bowl.
- Once the potatoes have cooled slightly, toss them with a little olive oil and cracked black pepper. Crisp them in an air fryer at 200°C (400°F) for 10-15 minutes, stirring halfway, or alternatively, you can roast them in the oven at 220°C (425°F) for 20-25 minutes, turning halfway. Sprinkle with a pinch of salt, let cool slightly, and add to the bowl.
- As the potatoes crisp, if using eggs: place the eggs in a saucepan, cover with water, and bring to a boil over medium-high heat. Once boiling, cook for 7 minutes. Transfer to ice water for 5 minutes, peel, quarter, and add to the bowl.
- While the eggs are cooling, chop the bacon into bite-sized pieces and fry in a skillet over medium heat until crispy, stirring occasionally. Drain on a paper towel-lined plate for 5 minutes, then add to the bowl.
- Add all the prepared ingredients to the bowl. Drizzle with freshly squeezed lemon juice, season with salt and pepper, and toss gently to combine. Serve immediately, or chill for 30 minutes to let the flavors meld.
Notes
- Potato Variety: Waxy potatoes (like Yukon Gold or red potatoes) work best for this recipe as they hold their shape well during boiling and roasting.
- Air Fryer vs. Oven: The air fryer crisps potatoes faster, but the oven works just as well if you need a larger batch. Just spread the potatoes evenly on the baking tray to avoid overcrowding.
- Make Ahead: You can prepare all the ingredients (except the bacon) a day ahead and store them separately in the fridge. Combine everything just before serving for the freshest flavor and texture.
- Bacon Alternatives: For a vegetarian version, skip the bacon or use plant-based bacon substitutes for a smoky flavor.
- Herb Variations: If parsley isn’t your favorite, you can substitute it with dill, chives, or a mix of fresh herbs for added flavor.
- Serving Suggestions: This potato salad is delicious as a side dish for barbecues, grilled chicken, or fish. It also makes a satisfying light lunch on its own.
- Dietary Adaptations:
- This recipe is naturally gluten-free and dairy-free, but always double-check bacon and any packaged ingredients.
- Leftovers: Store leftovers in an airtight container in the fridge for up to 2 days. Note that the potatoes may lose some crispiness after refrigeration.
Nutrition
Serving: 300gCalories: 320kcalCarbohydrates: 27gProtein: 12gFat: 18gSaturated Fat: 4.5gPolyunsaturated Fat: 1.5gMonounsaturated Fat: 9gCholesterol: 190mgSodium: 450mgPotassium: 820mgFiber: 3gSugar: 2gVitamin A: 2000IUVitamin C: 20mgCalcium: 50mgIron: 2mg
English