The sun is shining, the bees are buzzing around the garden, and it's time to grill.

Around our house, there's a shamefully sexist division of labor-- Otis does all the grilling and barbecuing while I make salads and such. Or sometimes, just stand idly by and drink beer. Regardless, he is a master of the Weber, so I am happy to leave it up to him.

This being Memorial Day weekend, we were invited to our friends Jenn & Matt's for dinner last night, and were treated to some lovely jerk chicken by Matt. We and the rest of the guest brought side dishes, and without any discussion managed to overlap perfectly: Zeynep made rice salad, Trent and Rebecca made pasta salad, and I made potato salad.

Oddly, I have never made potato salad before. I'm not sure why. Partly I suppose it's because of my historic but now abandoned refusal to eat mayonnaise. But I did feel inspired yesterday and came up with this recipe. It was actually quite delicious, if I say so myself!

Made-Up Potato Salad

2 lbs potatoes, cut in cubes
2 onions, chopped or thinly sliced, whichever you prefer
1/2 cup mayo
1/4 cup dill relish
1/3 cup mustard (I used Otis's homemade beer mustard. It's grainy.)
1 t celery salt
1/2 t onion powder
1/2 garlic powder
s & p

1. Boil the potatoes with some salt for about 12-15 minutes. Drain and rinse with cold water.

2. Whisk together the mayo and the other dressing ingredients.

3. Add the onions and potatoes and stir.