Potato Salad with Green Beans & Mustard Vinaigrette

Potato Salad with Green Beans and Mustard Vinaigrette
Serves: 4-6
Prep: 20 minutes
Cook: 25 minutes

Looking for ways to boost prebiotics in your diet without FODMAPs? Try this delicious potato salad! Cooking then cooling the potatoes overnight increases their resistant starch (prebiotic) content, keeping your gut bacteria happy without increasing IBS symptoms.  Why not include this simple salad as a low FODMAP side to accompany any meal.

Print Recipe

New/baby potatoes

500 g 17.6 oz

4 rashers lean bacon, sliced thinly

120 g 4.2 oz

Green beans

400 g 14.1 oz

2½  tbsp chopped chives

8 g 0.3 oz

2½  tbsp chopped parsley

8 g 0.3 oz

¼ cup roasted walnuts

30 g 1.1 oz

4 tbsp  ⅓ cup  garlic infused olive oil

72 g 2.5 oz

2½  tbsp balsamic vinegar

42 g 1.5 oz

1 tsp wholegrain mustard

2.8 g 0.1 oz

½ tsp dijon mustard

1.4 g 0.05 oz

8 twists of black pepper


  1. Slice potatoes in half or quarters (depending on size) and place in a large pot. Cover with cold water and bring to a boil. Turn down the heat to a slow boil and cook for 12 to 15 minutes - until fork tender. Drain and set aside to cool (ideally refrigerate overnight).

  2. Trim green bean ends and cut green beans in half.

  3. Steam/boil green beans for 3-4 minutes until just tender. Drain and set aside to cool.

  4. Cook bacon in a small frying pan until crisp. Drain on paper towel to remove any excess fat. 

  5. Prepare vinaigrette by whisking together olive oil, balsamic vinegar, mustards and black pepper.

  6. Finely slice chives and parsley and set aside.

  7. In a large salad bowl combine potatoes, green beans, bacon, chives, parsley and walnuts. Dress salad with vinaigrette and toss to coat evenly. Refrigerate salad until ready to serve.



  • Swap bacon for extra low FODMAP vegetables like radish slices or baby spinach leaves 

Want extra protein? 

  • Add a few hard boiled egg halves and/or an extra handful of walnuts to your salad 
Nutrition Information (per serve)
Energy 1005 Kj / 240 cal
Protein 7.70g
Carbohydrates 13.70g
Sugar 2.80g
Total Fat 16.50g
Saturated Fat 2.20g
Fibre 5.60g
Back to all recipes
Back to all recipes