New Potato Salad

This could be the lightest, freshest tasting potato salad of the summer. At the farmers' market look for the newly-dug potatoes, which are usually the sweetest tasting ones. You want "boiling potatoes" (as opposed to bakers) with names like Yellow Finn, German Fingerling, Yukon Gold, Rose Finn Apple, Ruby Crescent, Butterfinger, White Rose, Desiree, Red Norland or Red Bliss. Do use organic ingredients if possible.

Cook to Cook: Make this first, so it has time to mellow. The salad keeps several days in the refrigerator.

• 2-3 pounds potatoes (see above), unpeeled
• 1/2 medium onion, cut into 1/4-inch dice
• 1 clove garlic, minced
• 4 to 5 tablespoons cider, or white wine vinegar, more as needed
• 1/2 teaspoon sugar
• Salt and freshly ground black pepper
• 1 to 2 tablespoons coarse, dark mustard
• 2 tablespoons extra-virgin olive oil
• 1/2 cup snipped fresh dill leaves (snip with a scissor)
• 1/2 cup mayonnaise, or to taste

1. Scrub potatoes and simmer in water to cover until barely tender when pierced with a knife. Let simmer another 1 minute and drain. Run cold water over them for a minute, drain and peel while warm. Cut into bite-sized pieces.

2. While potatoes cook, stir together in the large bowl where you'll make the salad the onion, garlic, vinegar, sugar, salt, and pepper. Let stand until potatoes are ready. Once they are cut, gently fold them into the vinegar mixture and let stand 30 minutes. Fold in the mustard, oil, dill, and mayonnaise. Chill.

3. Taste for tartness and seasoning just before serving. Garnish with fresh dill sprigs.

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