'Tis the season of potato salad! Seriously, I've made more cole slaw and potato salads this month than I think I ever have...which is fine with me! We've had a lot of BBQ's, backyard parties, and things to celebrate this summer so we've been loving experimenting with different ingredients, and until last week, I had never thought to toss tahini in my the mix. I know - WHAT?! I LOVE pouring tahini on all things potato normally, and literally make a snack out of baked potatoes with tahini, lemon and dill on the regular. So how had I never poured any in my potato salad and served it up? Well, it was love at first taste. The addition of crunchy veggies and a little vegan mayo for creaminess makes it next-level good. I've been eating the leftovers all week! You AND your dinner guests will love it, too, I promise. So what're we waiting for?! Let's eat! 

INGREDIENTS
2 lbs. red potatoes, chopped
1/2 red onion, chopped 
3 ribs of celery, thinly sliced
4 green onions, thinly sliced
1 cup vegan mayo
1 cup tahini
2-4 tablespoons of lemon juice
3 tablespoons freshly chopped dill
1 teaspoon salt
1/2 teaspoon pepper

DIRECTIONS
?Place the potatoes in a large pot of water over medium heat and bring to a boil. Cook for 10-15 minutes, or until the potatoes are fork tender. Drain and set aside to cool.

While the potatoes are cooling, chop up the onions and celery and them set aside.

Whisk together the mayo, tahini, lemon juice, dill, salt and pepper in a large mixing bowl. Toss in the potatoes, chopped red + green onions and celery, and toss to combine. 

Serve + enjoy immediately or keep it in the fridge up to a week!

NOTES
Serve 6-8.

Leftovers may need to be tossed as the lemon juice and tahini will separate slightly overtime.