This recipe is a low-FODMAP modification of the recipe found in Rachel Ray's Open House Cookbook. My mom REALLY likes this so I promised to post it for her.
18 small red potatoes
2 carrots, peeled and finely chopped
1/4 to 1/3 cup fresh chopped chives or onion greens
2 tablespoons chopped tarragon (I used fines herbes instead - I purchase it from Fry's)
Dressing
4 tablespoons extra-virgin olive oil
2 tablespoons white wine vinegar
2 pinches sugar
salt and pepper, to taste
Boil potatoes in deep pot of salted water till tender. Drain and cool the potatoes and quarter them. Combine dressing with whisk or fork and toss potatoes with finely chopped carrots, chives, and tarragon. Serve at room temperature or chilled.
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