Cut the potatoes to roughly the same size and bring to the boil in salted water, the fresher the potatoes the shorter the cooking time. straight from the garden they shouldn’t take much more than 5 minutes. Cook so a little al dente, they will keep cooking even once drained.
Combine the caster sugar, vinegar, Dijon mustard and egg yolk with a whisk and then gradually whisk in the oil from a slow stream. The dressing should be the consistency of mayonnaise, if it appears a little thin then add another egg yolk and whisk. Add the chopped dill and season to taste.
Combine with the drained potatoes whilst the potatoes are still warm.
Decorate with chive flowers, micro cress or baby salad leaves.