No-mayo potato salad

Boil 1 1/2 lb peewee potatoes about 10 minutes until a knife pokes in; cool.

Cut the potatoes into bite-size pieces and return to the bowl.

Add about three stalks diced celery, a third of a cup curly parsley and two to three tablespoons fresh dill.

Cut the eggs but hold them back so the heavy mixing does not make them mushy.

Whisk the dressing: 3 tbsp Dijon, 3 tbsp honey, a little garlic, salt and pepper and the juice of a lemon.

Add the dressing gradually, since overdressing cannot be undone; mix well.

Fold in the eggs last, transfer to a serving bowl and finish with pepper.