Ingredients

• 6 large organic Yukon gold potatoes.
  
  Dressing:
• 1 cup mayonnaise (fat free is ok if you can get it)
• juice of one lemon (organic is best)
• 1/8 cup vinegar
• heaping teaspoon of beet horseradish
• teaspoon of Dijon mustard (extra-spicy regular is ok)
• 1 cup chopped Steinfeld's baby dills with garlic (1/2 inch pieces)
• 1/2 cup coarsely chopped Italian parsley
• 1/4 cup coarsely chopped lovage or celery leaves.
• 1/2 tsp coarse salt (pepper to taste)
• 1 tsp liquid smoke (we use Wright's, a kosher brand available in the States)
• 1 or 2 cloves garlic, crushed to a paste.
• 2 scallions, chopped fine.

1. Gently boil the potatoes until they are just done, and when cool cut into 3/4 inch pieces.
2. Mix all the other ingredients (keep spuds separate), and let it sit in a glass container overnight in the fridge to let the flavors blend.
3. Combine all ingredients the next day.

   (Source: Terry & Felicity Estrin)