Potato salad

Ingredients 10 exquisa potatoes, courgette, dill, pine nuts Mayonnaise 4 eggs, lemon juice/white wine vinegar, salt, pepper, 1 pint oil (olive or vegetable - I'm using basil today)

1) Prick the potatoes (you could use new potatoes but try to get exquisa, they're absolutely gorgeous) and cook in hot, salted water for 20 minutes.

2) Grate half a courgette into a mixing bowl, add the dill and pine nuts and stir through with a drizzle of basil oil. Set aside for the flavours to mature whilst the potatoes cook.

3) To make your own mayonnaise - separate 4 egg yolks from the whites (discard the whites) and put in a large clean bowl to whisk (or use the whisk attachment on your blender if you have one). Add the lemon juice/vinegar, salt and pepper and whisk thoroughly, adding the oil ONE DROP at a time until the mayonnaise is thick and glossy. You don't have to use all the oil - I like it quite thick but if it's too thick you can always add a little warm water to thin it back down again.

3) When the potatoes are done strain in a collander and run cold water over them until they are still warm, but not hot. Slice in half.

4) Add the potatoes to the courgette, dill and pine nuts and stir, adding the mayonnaise one spoonfull at a time.

5) Serve warm or leave to cool and eat later.