Potato and dill salad

Cook the potatoes in simmering, salted water until tender but still firm - about 20 minutes. In a large bowl, whisk the olive oil, lemon zest, lemon juice, sugar, sea salt and pepper. Drain the potatoes and cut them into one centimetre cubes as soon as you can handle them. Toss the potatoes, spring onions and dill in the dressing and serve.