This summer classic is the happy proof that not all things labelled as salad have to feel like penance for helping yourself to all the fried chicken or barbecued halloumi.

Felicity Cloake makes a point about waxy new potatoes that I completely agree with, nothing worse than a floppy, floury salad. The method of simmering them whole in their skins is the kind of quiet wisdom that makes all the difference in the final texture.

I am curious though, have you ever tried swapping the mint for dill, or does that feel like a betrayal of the classic?