Cook the potatoes in boiling water for 10-15 minutes, then drain. Make the dressing by whisking together the oil, lemon juice, mustard and some seasoning if you want.

Put all the other ingredients, including the warm potatoes, in a large bowl. Drizzle over the dressing and lightly toss. Serve immediately.

Recipe from Good Food magazine

Low FODMAP Recipe

New potato & roasted pepper salad

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450g new potatoes, halved

6 tbsp olive oil

juice of ½ lemon

1 tbsp wholegrain mustard

2 x 150g balls mozzarella, drained and torn

180g bag baby leaf spinach

200g tub roasted peppers in olive oil, drained and torn

handful of fresh basil

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