Looking for a fodmap friendly salad? Try this potato and egg salad recipe. This is a great low fodmap salad for lunch or a hot day. We have used green beans instead of the traditional peas, which are high in fodmap. If you would like to make this recipe vegetarian you can of course remove the pancetta and for those who are vegan, you can also exclude the egg and replace the mayonnaise with a vegan alternative.

Preparation time: 10 minutes

Cooking time: 20 minutes

Ingredients

• Six new potatoes
• One egg
• 100g green beans
• 50g pancetta
• One lemon
• Half a cucumber
• Two tablespoons of lactose free yogurt
• One tablespoon of mayonnaise
• One handful of herbs – chives, mint, parsley all work well

Instructions

• Fill a saucepan with water and boil. Add the potatoes for 10-12 minutes until cooked through. Add the beans to the water for around 8 minutes until then are also cooked. Your egg will need to be added for around 6 minutes – this will depend on whether you prefer hard or soft boiled eggs!
• Meanwhile chop your herbs and cucumber.
• In a bowl mix together the herbs, lemon juice and zest, yogurt, mayonnaise and salt and pepper to taste.
• Either in the air fryer or frying pan, fry off the pancetta for 3-4 minutes.
• Mix together all of the ingredients in the bowl and serve.

Nutritional Information

Calories: 588 kcal
Protein: 41.4 g
Fat: 38.4 g
Carbohydrates: 117.85 g
Fibre: 15.3 g

If you would like to explore other sibo friendly lunch ideas, check out our other recipes in the Insights Hub.