Tahini Dill Pasta Salad

Potato salad seems to be a summer staple at barbecues and potlucks but this version can be enjoyed all year long. Because the sauce is tahini based it feels a lot lighter than your typical potato salad and it also gives a punch of flavour that just hits the spot. It is a great side to make ahead and have on hand, plus it is lunch box friendly for littles! I have a few friends who always request to have this when we get together and because it is so easy to make I am more than happy to whip it up for them!

Ingredients:
8 cups mini potatoes
3 tbsp tahini
​1 tbsp ground mustard
1 tbsp water
1 tsp garlic powder
1/4 tsp sea salt
1/4 cup olive oil
1/4 cup chopped fresh dill
juice of one lemon 

Instructions:
1. Wash and cut potatoes into 1" pieces, place in a pot, cover with water and bring to a boil. Cook until they are soft when pierced with a fork - roughly 10min. (do not over cook them or the potato salad will become mushy).
2. Drain the potatoes and set aside to cool in a large mixing bowl. 
3. In a small mixing bowl, mix together the tahini, water, garlic powder, sea salt, olive oil, lemon juice and fresh dill until well combined. 
4. Pour the tahini dill sauce over the potatoes, mixing together until all the potatoes are well covered with the sauce. 
5. Serve and enjoy! It will keep well in the fridge for up to 5 days.