Woman’s Day Potato Salad

This is a mayo free potato salad (not that I have anything against mayo) from the July/Aug 2020 issue of Woman’s Day and it’s GF and low FODMAP – no modifications necessary! 

• 3 pounds of new potatoes
• 1 lemon
• ¼ cup of olive oil
• 2 tablespoons of Dijon mustard (watch spices in the brand you choose)
• 4 celery stalks (keep your serving to about 1/3 stalk when eating if mannitol bothers you)
• Fresh parsley
• Fresh dill
• 2 hard-boiled eggs (I used 3)
• Sea salt and pepper to taste
• I also added fresh chives

Boil potatoes in salted water until fork tender; cool and cut into quarters; whisk zest and juice of one lemon with the olive oil and mustard; pour over potatoes and celery; top with herbs and eggs when ready to serve; add sea salt and pepper to taste

Cheers and God Bless!