Low Acid Potato Salad

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This low acid version of potato salad is creamy, soft, and refreshing without any vinegar, mustard, or other common reflux triggers. Instead, it features a mild, non-acidic dressing with fresh herbs and crunchy celery for texture. It’s ideal for anyone looking for a heartburn-friendly dish without sacrificing taste or comfort.

Ingredients Needed:

• 5 pounds Yukon Gold or Klondike Goldust potatoes: naturally creamy and low acid.
• 2 cups low acid mayonnaise: use a simple mayo with no vinegar or citrus.
• 1/2 cup peeled cucumber, finely diced: fresh, crunchy swap for pickle relish.
• 1/2 cup cooked carrot, finely diced: gentle sweetness without acid.
• 4-5 hard-boiled eggs: chopped, adds protein and creaminess.
• 3 celery stalks: finely diced for crunch.
• 1 tablespoon fresh chopped dill or parsley: bright, herbaceous flavor.
• Salt (optional) and no pepper to avoid reflux.

How To Make Low Acid Potato Salad:

Boil the Potatoes:
Quarter the potatoes and place in a large pot. Cover with cold water by 1 inch. Bring to a boil and cook 13–15 minutes until fork-tender. Drain and let cool slightly.

Make the Dressing:
In a large bowl, mix low acid mayo, diced cucumber, cooked carrot, and herbs. Stir until smooth and well combined.

Chop the Ingredients:
Once potatoes are cool enough to handle, peel loose skins and chop into ½-inch chunks. Add to the bowl.

Combine Everything:
Gently fold potatoes into the dressing. Stir in chopped eggs and celery. Mix gently until evenly coated.

Chill Before Serving:
Cover and refrigerate at least 4 hours. Best if made a day ahead.

Recipe Tips:

• Use gold potatoes for creamy texture and low acid content.
• Choose a mayo without vinegar or lemon—or make your own.
• Replace acidic pickle relish with peeled cucumber and carrot.
• Avoid mustard, onion, vinegar, and paprika—common triggers.
• Let it sit overnight for a more soothing, blended flavor.

How to Store & Reheat:

• Room Temperature: Keep out no longer than 1 hour.
• Fridge: Store up to 5 days in an airtight container.
• Freezer: Not recommended—texture changes when thawed.

Nutrition Facts (approx. per serving):

• Calories: 210
• Sodium: 115mg
• Protein: 5g
• Fat: 13g
• Carbs: 18g
• Fibre: 2g
• Sugar: 2g

FAQs:

Can I eat potato salad with acid reflux?
Yes—if made without vinegar, mustard, or onions. This version uses low acid swaps and is reflux-safe.

What type of potatoes are best for low acid?
Yukon Gold or Klondike Goldust are great—they’re creamy and naturally low acid.

Is mayonnaise acidic?
Some are. Choose a low acid mayo without vinegar or citrus. You can also make your own.

What can I use instead of vinegar in potato salad?
Use peeled cucumber and cooked carrot to add brightness and gentle sweetness.

How long does low acid potato salad last?
Store in the fridge up to 5 days in a sealed container.

Try More Recipes:

• Low Acid Avocado Salad Dressing Recipe
• Low Acid​ Egg Salad Recipe
• Low Acid Slow Cooker Chicken​ Recipe