Springtime Potato Salad with Lemon Tahini Dressing

This potato salad is made with baby potatoes, capers, dill, chives, and a lemon-tahini dressing. It's mayo-free!

📝 Ingredients

• 1.5 pounds baby potatoes, (scrubbed)
• 1/4 cup capers
• 2 tsp dried dill
• 1 1/2 tsp Dijon mustard
• 1/2 tsp sea salt
• 1/4 cup sesame tahini
• zest and juice of 1 lemon
• 1 clove garlic, (minced)
• 2 tbsp warm water
• 2 tbsp extra-virgin olive oil
• 1 tsp sea salt
• dried chili flakes for sprinkling ((optional))
• 1 or 2 tbsp fresh chives, (snipped)
• chive flowers, (for garnish)

👨‍🍳 Instructions

1. 1Boil potatoes, drain and cool: Put baby potatoes in a pot and barely cover with water. Bring to a boil, reduce heat and cook until fork tender. Remove from heat, drain and allow to cool.
2. 2Make dressing: In the meantime, prepare the Lemon Tahini Dressing: mix ingredients in a mini food processor or blender.
3. 3Toss potatoes with dressing and herbs.: Transfer cooled potatoes to a medium bowl. Toss with capers, dill, Dijon mustard and 2 Tablespoons of the lemon tahini dressing. Garnish with fresh snipped chives or green onions and chive blossoms, if available. Sprinkle with a little sea salt and chill until serving time.