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Tahini and Dill Potato Salad Save as PDFPrint Ingredients 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 Instructions 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
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