This potato salad is perfect for all your summer celebrations! It’s dairy-free, gluten-free and super light making it picnic perfect and a total crowd pleaser. Use radishes in place of traditional onion to keep this low FODMAP, but get the same crunch and little heat.

INGREDIENTS (SERVES 4):

• 1 pound of baby red potatoes, sliced into quarters

• 1 tablespoon of white wine vinegar

• 1 tablespoon of chopped green onion (green parts only!)

• 1 cup or roughly chopped arugula

• 1/2 cup of diced radishes

• 1 tablespoon dijon mustard

• 2 tablespoons olive oIl

• Salt and pepper, to taste

DIRECTIONS: 

1. Place quartered potatoes in a large pot of generously salted water; bring to a boil over medium-high heat.

2. Lower the heat to simmer and cook potatoes for 8 to 10 minutes.

3. Drain and rinse potatoes and place them into a large bowl.

4. Gently toss the warm potatoes with 1/2 tablespoon white wine vinegar; season with salt and pepper.

5. Add the green onions, arugula and radish, and stir through.

6. Whisk together the remaining white wine vinegar, mustard and olive oil in a small bowl. Pour over the potato mixture and toss to combine. Serve immediately.