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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.
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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.
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Add in dill and salt and pepper to taste.
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Add in potatoes and toss to combine, being careful not to damage the potatoes.
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Refrigerate until ready to serve.