A rich and creamy potato salad made with tahini, grainy mustard, pickles, and dill!
Chop potatoes into large bite-sized pieces. You can easily halve or quarter your baby potatoes.
Add potatoes and water to large pot and boil for about 20-25 minutes until fork-tender but not mushy. Be careful not to overcook.
In small bowl, mix together tahini, olive oil, mustard, lemon juice, pickle juice, dill, salt and pepper, until creamy.
Finely dice your pickles.
Once potatoes are cooked, drain, transfer to bowl, and let cool.
Add dressing and diced pickles to bowl with potatoes and toss well until evenly coated and mixed. Enjoy right away at room temperature, or place in refrigerator for 30-60 minutes to chill!
Store in refrigerator for up to 3 days.