Ingredients


1kg baby new potato, halved if large

1 tbsp rapeseed oil

For the dressing

150ml lactose free cream

1 tbsp Dijon mustard (gluten free)

½ pack tarragon, chopped

½ small pack parsley, chopped

zest and juice ½ lemon

1 tbsp small caper, rinsed






Method


Heat oven to 220C/200C fan/gas 7. Put the potatoes in a large pan of water, cover and bring to the boil, then cook for 5 mins until tender.

Drain well. Tip the potatoes onto a baking tray, toss in the oil, add some seasoning and cook for 45 mins until golden. Remove from the oven and leave to cool.

Mix the dressing ingredients together in a large bowl. Add the potatoes and toss together to coat. Chill for up to 24 hrs or eat straight away.


Recipe adapted from: Good Food



New Low FODMAP Recipes
Low FODMAP Recipe and Gluten Free Recipe - Roast new potato salad with tarragon dressing
*We recommend the help  of a registered dietician
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