Dill plants, green and feathery, tall and swaying in the breeze perfuming the air in the garden. Whole bunches of dill, three feet long or more hang drying in the summer kitchen waiting for the harvest canning to begin. Dill is still a staple in our household. Today, I buy bunches at the suppermarket and roll and wrap the fronds tightly in aluminum foil to store in my freezer for use all year round in salads, sauces, dips and soups.

This Dill Potato Salad Recipe is my favorite. It is full of fresh dill flavor. It is simple to make, embarassingly quick and mouthwatering.

Regards, June Meyer.

• 6 red potatos
• 1/2 small onion
• 1 Tbls. minced fresh Dill (do not subsitute dry)
• 3 Tbl. oil, corn or olive is fine
• 1 and 1/2 Tbl. of good white vinegar (I use Marukan Rice Wine, Orange label)
• 1 tsp. sugar
• salt

Cook potatos in pot of salted water till tender.
Cool enough to handle and peel.
Slice potatos as for salad.
Put potatos into a bowl.
Add diced onion.
Add minced fresh Dill.
Pour oil and vinegar over ingredients in bowl.
sprinkle 1 tsp. suger over all and toss to mix.
Taste and adjust seasoning. More salt or more sugar if needed.
Serve at room temperature.

Serves 4.