The recipe (generally):
New potatoes - washed with skin on, cut in half or quartered depending on size
Boil until just tender. Cool.
Chop up several green or spring onions
Chop an abundance of fresh dill.
Freshly ground pepper, sea salt
When potatoes are cold, mix with dill & onions. Season with salt and pepper. Add mayonnaise and mix. Keep adding until salad is moist but not too gooshy. Transfer to a glass bowl. Chill. Garnish with a sprinkle of paprika and a sprig of fresh dill.
For an adventurous twist, add fresh, blanched green peas. (Frozen will work, too, but don't cook them - thaw them in a pyrex cup of hot water, drain and add). Pois to refresh!