Low Residue Potato Salad Recipe

Look, I love a good potato salad that doesn’t wreck my insides. This one’s creamy, eggy, mellow—no crunchy onions, no raw garlic, no troublemakers. It’s low residue, meaning it won’t rile up your gut. Easy win. No drama.

Ingredients Needed

• 1½ pounds red potatoes: peeled if needed, cubed small.
• 1½ tsp kosher salt: split—some in water, some in dressing.
• 4 scallion tops (green only): slice thin or skip if even that bugs you.
• 2 hard-boiled eggs: chopped up. Soft center’s fine.
• 1 celery rib (optional): super finely diced. Can skip for extra gentle version.
• ½ cup light mayo: Hellmann’s works. Full-fat is fine too tbh.
• ¼ cup lactose-free kefir or sour cream: adds tang, skip if you’re sensitive.
• 1½ tsp Dijon mustard: tiny bit of bite.
• ¼ tsp ground black pepper: skip if you want zero spice.
• Paprika: a lil sprinkle on top to make it look like you tried.

How To Make Low Residue Potato Salad

Boil the Potatoes:
Put cubed potatoes in a big pot, cover with water + 1 tsp salt. Boil till they’re fork-soft, like 8–10 min. Don’t go too long or they’ll mush out. Drain, let cool.

Mix Everything:
Grab a big bowl. Toss in the potatoes, scallion greens, chopped eggs, maybe celery if your gut can handle it.

Make the Dressing:
Whisk mayo, kefir (or more mayo if skipping that), mustard, ½ tsp salt, and pepper in a smaller bowl.

Combine & Chill:
Pour the dressing over the potatoes. Mix gently. Don’t smash the potatoes. Chill for at least an hour. Sprinkle paprika on top before serving if you feel fancy.

Recipe Tips

• Peel your potatoes if you’re super strict about residue.
• Kefir/sour cream adds tang but can be skipped. Just up the mayo.
• Celery is optional. It’s borderline low residue—go small or leave out.
• Use scallion greens only if tolerated. They’re gentler than onions.

How to Store & Reheat

• Room Temperature: Nope. Keep it cold.
• Fridge: Up to 3 days, airtight container.
• Freezer: Don’t. The texture goes weird.

Nutrition Facts (Approx. per serving)

• Calories: ~210
• Sodium: ~300 mg
• Protein: ~5 g
• Fat: ~10 g
• Carbs: ~25 g
• Fibre: ~1 g
• Sugar: ~2 g

FAQs

Low Residue Potato Salad Recipe

Recipe by Evelyn ReedCourse: Side DishCuisine: AmericanDifficulty: Easy

Servings

6

servings

Prep time

20

minutes

Cooking time

10

minutes

Calories

210

kcal

Creamy, gentle-on-the-gut Low Residue Potato Salad with eggs and soft dressing—easy on digestion, big on comfort.

Ingredients

• 1½ lbs red potatoes, cubed

• 1½ tsp kosher salt (divided)

• 4 scallion tops, sliced (optional)

• 2 hard-boiled eggs, chopped

• 1 rib celery, finely diced (optional)

• ½ cup light mayo

• ¼ cup lactose-free kefir or sour cream

• 1½ tsp Dijon mustard

• ¼ tsp black pepper (optional)

• Paprika (optional)

Directions

• Boil potatoes in salted water until soft, drain and cool.
• In a bowl, mix potatoes, eggs, scallions, celery (if using).
• Whisk mayo, kefir/sour cream, mustard, remaining salt, pepper.
• Combine with potato mix gently.
• Chill 1 hour, sprinkle paprika before serving.

Notes

• Peel potatoes if needed for low residue.
• Kefir optional—just use mayo.
• Celery = optional, not always gut-friendly.
• Chill time matters—flavors come together.