Potato salad for warm days

It's been too hot to cook lately.
But after several days of iced tea and salads, I started craving some real BBQ food.

I made grilled salmon, as salmon on the grill takes just a few blinks compared to a T-bone steak. (It was so hot I could hardly bare the thought of standing next to a hot grill!)

I served the salmon with potato salad and buttered corn. Not that buttered corn and salmon is a great combination (not by any stretch, really), but corn with butter is almost as good as chocolate, and have you ever heard anyone say that you can't serve chocolate with anything?
Because you can. ;-)

Anyways, here's the recipe for the potato salad:

2 pounds cooked potatoes, cooled and cut into cubes
2 tablespoons mustard
2 tablespoons honey
2 tablespoons fresh lemon juice
1/2 cup sunflower oil
8 raddishes, sliced
1 red onion, sliced
1 tablespoon fresh oregano, chopped
salt and pepper to taste

I usually boil the potatoes a day ahead. I keep them in the fridge overnight so they will 'set'.

Mix mustard, honey and lime juice in a bowl. Add the oil little by little while whisking all the time. Add salt and pepper to taste.

Mix cubed potatoes with the raddishes and onion in a separate bowl. Fold in the oil, mustard and honey dressing.
Sprinkle chopped oregano on top.

(If you want, you can add 8 slices of fried bacon to the salad. Fry the bacon and let it cool till room teperature. Chop the bacon roughly before adding it to the potato salad. NB! Watch the salt if you are using bacon. The bacon is salty and you will need a lot less salt in the dressing.)