Stoney Point - Jul. 15, 2013 - When the sun is high, enthusiasm for cooking can wane but when my lovely neighbour brought over a box of purple and red potatoes from his garden along with a handful of wild garlic, I heard the dill resting in a glass on my counter call out to me. My husband keeps reminding me there's nothing like a burger from the bbq so burgers with lemon and dill potato salad for dinner was served.

If you want something to sip, I recommend Cakebread Cellars Chardonnay 2010.

Dill and lemon potato salad
1 kg (2 pds) small red skinned potatoes or the like

2 tbsp dijon mustard

1/4 cup fresh squeezed lemon juice and about 1 tbsp of zest (I like more juice and less mayo so start with a couple of tablespoons)

2/3 cup mayo or plain yogurt (or more or less depending on taste)

2 celery stalks finely diced

1/2 cup chopped fresh dill

3 green onions finely chopped

Salt and pepper

Cook potatoes until fork-tender (about 14 minutes on a gentle boil). Cool and pat dry (some people plunge into cold water then pat dry). Cut into bite sized pieces. Mix lemon juice and rind, mustard, mayo together and add to potatoes. Stir in celery, onion and dill. Salt and pepper to taste.