Potato, Spinach & Tomato Salad - low FODMAP

Here's another low FODMAP recipe for those who suffer from IBS like myself. This was absolutely beautiful. I served it at a party on the weekend, then finished it off the next day. I must admit - I'm not a huge spinach fan (or Silverbeet as some people call it) but this will now be a regular salad for us - as will buying spinach!

Ingredients:

• 1kg new chat potatoes, halved and unpeeled
• 250g tomatoes, cut into wedges
• 15 black olives, pitted, halved lengthways 
• 100g spinach, washed and stalks removed, torn into large pieces
• 1 tablespoon capers, rinsed
• Juice of half a lemon
• 2 tablespoons olive oil
• Freshly ground pepper

Method:

1. Boil the chat potatoes until you can stick a knife in them and they are just soft
2. Place the spinach ontop of the potatoes for only one minute just to wilt
3. Remove potatoes and spinach from the stove, drain the water, and let cool
4. While the potatoes and spinach are cooling, add the lemon juice, olive oil and pepper to a large serving bowl and whisk
5. Add the tomatoes, olives and capers to the serving bowl
6. Once the potatoes and spinach have cooled, gently add them to the serving bowl, being careful not the break the potatoes
7. Stir gently so the dressing coats the potatoes
8. Serve warm or cool...D-E-L-icious  XD

Potato Salad with Sage and Pecan

I recently discovered the beautiful mix of sage and pecans together. I made a pasta sauce using cream, sage and pecans and it was a bit uneventful so I won't blog it. But that meant I was left with half a packet of pecans and fresh sage to use up so had a think about what to make with it.

It was NRL Grand Final day and we were expecting guests. It was hot so thought I'd throw together a potato salad using up the sage and pecans....well it was so delicious, it's now on our regular salad menu :)

I wasn't following a recipe so these quantities are only rough. You will need to adapt the quantities when you make it - depending on how many people you are catering for.

Ingredients:

• 6-8 red pontiac potatoes, quartered and skins left on
• 1/2 red capsicum, finely chopped
• 1/2 green capsicum, finely chopped
• 1/2 yellow capsicum, finely chopped
• 1 tablespoon chopped sage leaves
• 2 tablespoons chopped pecan nuts
• About three quarters of a cup of plain, low-fat mayonnaise
• Salt and pepper to taste

Method:

1. Boil the potatoes, but ensure they are not soggy. They should still be firm-ish and the skins should NOT have begun to peel
2. Drain the potatoes and let them cool
3. In a large bowl, place the chopped capsicums, sage, pecans, and salt & pepper
4. Once the potatoes have cooled, throw them into the bowl with the vegetables and pecans
5. Pour over the mayonnaise and toss gently
6. Served as a side dish and watch your guests devour it...D-E-L-icious  XD