Lemon and chive potato salad with lactose-free yoghurt

Tender potatoes, fresh chives and a lemony yoghurt dressing make a simple side for a spring lunch. This version uses lactose-free yoghurt and no onion bulb or garlic, with easy ways to adapt the dressing.

Serves: 4 as a side   Preparation: 15 minutes   Cooking: 20 minutes   Cooling: about 20 minutes   Total: about 55 minutes

Ingredients

• 600 g small waxy potatoes, scrubbed and cut into even bite-sized pieces
• 120 g plain lactose-free yoghurt
• 15 mL extra virgin olive oil
• 15 mL lemon juice
• 2 g finely grated lemon zest
• 8 g fresh chives, finely chopped
• 8 g fresh flat-leaf parsley, finely chopped
• 1 g fine salt, or less to taste
• 0.5 g ground black pepper, optional

Method

1. Put the potatoes in a saucepan and cover with cold water. Bring to the boil, then reduce to a gentle simmer. Cook for 15–20 minutes, until a knife passes easily through a piece without the potatoes falling apart.
2. Drain well and spread in a shallow tray to release steam. Leave for about 20 minutes until no longer hot; avoid leaving cooked potatoes at room temperature for extended periods.
3. Whisk the lactose-free yoghurt, olive oil, lemon juice and zest in a large bowl. Stir in most of the chives and parsley, then the salt and optional pepper.
4. Add the cooled potatoes and fold gently until coated. Taste and adjust with a little more lemon juice if desired.
5. Divide into four side portions and scatter with the remaining herbs. Serve straight away, or cover and refrigerate promptly until serving.

Intolerance considerations

• Lactose: choose yoghurt specifically labelled lactose-free. It still contains milk proteins and is not suitable for cow's milk allergy.
• Onion and garlic: no onion bulb or garlic is added. Chives are an allium; this is a cooking option for people limiting particular FODMAP sources, not a recipe for allium allergy.
• FODMAPs: this recipe is not labelled or certified low FODMAP. Check the yoghurt's full ingredients, your portion and the rest of the meal against current tested guidance if you follow a structured plan.
• Other needs: potatoes contain starch. Fermented yoghurt and citrus may not suit every individual histamine plan. This dish is not designed for all carbohydrate intolerances or labelled low histamine.
• Gluten: no wheat-containing ingredient is intentionally added; for coeliac disease, check packaged ingredients and prevent cross-contact.

Practical substitutions

For a dairy-free dressing, use 120 g of an unsweetened plain plant-based yoghurt that suits your needs. Check its allergens and added ingredients; flavour and thickness will differ. Alternatively, omit the yoghurt and dress the potatoes with a total of 30 mL olive oil and 20 mL lemon juice.

If chives do not suit you, replace them with 8 g additional parsley or dill. If citrus does not suit you, omit the zest and juice and loosen the yoghurt with 10–15 mL water; the dressing will taste milder.

Serving and storage

Serve as a side with a protein food and vegetables that fit your usual eating plan. Refrigerate promptly at 5°C or colder, within 2 hours of cooking, and use within 2 days. For a picnic or packed lunch, transport in an insulated bag with ice bricks and keep cold until eating. See FSANZ food-safety basics.

More kitchen ideas

Read cooking with flavour when onion and garlic don't suit you, explore lactose-free and dairy-free labels, or browse all recipes. For several overlapping dietary restrictions, an Accredited Practising Dietitian can help you keep meals varied.