Creamy Potato Salad

A creamy, traditional potato salad is the perfect match for barbecues, fish, cold meats, or as a lovely lunch. This version uses lactose-free sour cream and fresh chives to keep it tummy-friendly.

Gluten-free | Lactose-free | Vegetarian

Servings: 4 (as a side dish)

Ingredients

• 400g waxy potatoes, peeled and diced (if they have thick, dark skins it is best to peel them, but if they have thin, light skins you can leave them on)
• 2 tbsp mayonnaise
• 2 tbsp lactose-free sour cream (lactose-free plain yoghurt or quark also works well)
• 1 tsp Dijon mustard (optional, but adds a lovely depth of flavour)
• A squeeze of fresh lemon juice
• ½ pot of fresh chives (or the green tops of spring onions), finely chopped
• Salt and pepper
• Optional: fresh dill (highly recommended if serving alongside fish!) or other fresh herbs

Method

Boil the potatoes: Cook the diced potatoes in lightly salted water until just tender (around 10-12 minutes depending on the size of the cubes). Drain well and leave to cool completely. (If you toss the potatoes in the dressing while they are still hot, the heat will cause the mayonnaise emulsion to split, and the potatoes may lose their firm texture).

Make the dressing: In a bowl, whisk together the mayonnaise, sour cream, Dijon mustard, lemon juice, chopped chives (saving a little for garnish), and dill if using. Season to taste with salt and pepper.

Combine: Gently fold the cooled potatoes into the dressing until well coated.

To serve: Scatter the remaining chives over the top before serving. This salad tastes even better if left in the fridge for an hour or more to let the flavours set.