1kg new potatoes, scrubbed
200g lardons, or chopped bacon
bunch chives, snipped
For the dressing
1 tbsp sunflower oil
2 tbsp sunflower oil, groundnut oil or corn oil
3 tbsp Dijon mustard
5 tsp white wine vinegar
200ml lactose free cream
For the dressing put the oils, mustard and vinegar into a bowl with ¼ tsp each salt and pepper and whisk hard for 3 mins.
Add lactose free cream and stir in. Keep at room temperature until ready to serve.
Boil potatoes for 12-15 mins until tender, drain, then when cool enough to handle, halve.
Meanwhile, fry lardons with lots of black pepper until golden.
Mix together the potatoes, lardons and chives. Pour over the dressing and mix again.
Recipe adapted from: Good Food