Tahini and Dill Potato Salad

Prep Time
30 mins
Cook Time


  • 1 lb of leftover roasted potatoes I used fingerling tossed with olive oil and rosemary
  • 1/3 cup of tahini
  • 1 1/2 of a lemon juiced
  • 1/3 of a lemon zested
  • 3 large pieces of fresh dill minced
  • 2 TBSP of water
  • 1 TBSP of dijon mustard
  • 2 TBSP of mayonnaise
  • 1 small clove of garlic minced
  • salt and pepper to taste


  1. If you don't have leftover potatoes from a previous meal, quarter your potatoes and toss in olive oil, salt, pepper and dried rosemary and bake at 375 degrees F for 35 minutes. Let cool completely before moving onto the next step.
  2. In a large bowl, toss together the tahini, lemon juice and zest, water, dijon, mayonnaise, and garlic. You want to combine these ingredients so that it has a nice runny consistency. At this point I recommend you tasting the liquid and if it isn't creamy enough for you, add another tablespoon of mayonnaise.
  3. Add in dill and salt and pepper to taste.
  4. Add in potatoes and toss to combine, being careful not to damage the potatoes.
  5. Refrigerate until ready to serve.