I've been staying with my friend Sheryl, waiting until I leave town again. I'm so blessed to have friends like her in my life who open their home to me and let me crash in their office/guest room! To show my appreciation I've been cooking for us. Using all the great things she gets in her CSA box has been a blast, just creating things out of whatever is available. She had fresh dill, potatoes, and yams and all I could think was potato salad time! Here's what I whipped together with ingredients available in her fridge. Also served a mung bean dahl over quinoa pasta and some blanched collard greens.

Fresh Dill Potato Salad

2 cups Yukon gold potatoes, cubed
2 cups yam, cubed
1/2 cup carrot, julienned
1/2 cup green bell pepper, diced
1-2 tablespoons fresh dill, chopped
2 tablespoons Vegenaise
1 tablespoon dijon mustard
1 teaspoon tamari
1 tablespoon lemon juice
1 teaspoon maple syrup
Sea salt, to taste

Boil potato and yam until just tender. Don't overcook! Mix the rest of the ingredients in a medium bowl. Fold in potatoes and yams and mix thoroughly. Season to taste.