A classic potato salad traditionally comes dressed with mayonnaise but my dairy-free version is leaner, lighter and just as tasty. The chicken and potato soak up the delicious flavours of the dressing and it’s suitable for children aged 8 months up so it really is a recipe to feed the whole family – from toddler to teen.
Cook the baby new potatoes in a pan of boiling water for 12–15 minutes, or until tender, then drain and leave to cool.
When cold, mix the cooked potatoes, spring onions, cucumber, tomatoes, red pepper and chicken together in a bowl.
Whisk the dressing ingredients together in a small jug or bowl and pour over the salad. Toss together and serve.