Irritable Bowel Syndrome Message Boards

Hey Everyone,
I just made one of my life-long favorite recipes and realized I had to do NOTHING to make it IBS-safe, so I thought I'd share. Obviously if you are extremely sensitive to any of the ingredients, you can reduce the amount, but it is delicious as-is. And, even pre-IBS, I've always preferred it to traditional American potato salad. So here you go!

Syrian (or Middle-Eastern) Potato Salad

2lbs boiling potatoes (I use the small red ones)

1/2 c. parsley, chopped

1 medium onion, diced (optional but without it you miss a wonderful crunch. Use a mild onion such as vidalia. You can also nuke the chopped onion in the microwave for 40 seconds to kill the strength a little)

1/2 c. Lemon juice
1/2 c. olive oil
Salt and pepper to taste.

Boil the potatoes with their skins until tender. Do not overcook. Drain and allow to cool slightly. Peel and cut into medium cubes. Add the remaning ingredients and toss well. Tastes best a little warm or at room temperature. The potato pieces should basically hold their shape. If it comes out too mushy, you didn't let the potatoes cool enough before adding the dressing. This tastes wonderful the day you make it but is AMAZING after it has been refridgerated for a day or two. Enjoy!

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Amanda

I live in the Big Apple, but I don't eat the skin

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