For the salad:
2 pounds red or yellow potatoes, cut into large bite-sized pieces
Kosher salt
1/2 cup fresh dill, minced
1/2 cup capers
1 bunch of green onions, white and light green parts minced
For the dressing:
1 teaspoon fresh lemon zest
1/4 cup fresh lemon juice
2 tablespoons chopped fresh dill
1 1/2 teaspoons Dijon-style mustard
2 cloves of garlic, minced
1 1/2 tablespoons tahini
1/2 cup extra virgin olive oil + additional to thin dressing if necessary
1/8 teaspoon crushed red pepper flakes
Salt and pepper to taste
Put the potatoes in a large pot of salted water. Bring to a boil. Reduce heat and simmer gently until crisp tender, about 7 minutes. Be careful not to overcook! Drain potatoes and set aside to cool. Once cool, toss with the dill, capers, and green onions.
Prepare the dressing by combining all the ingredients and whisking until smooth and well-combined. For the best consistency, use an immersion blender or food processor. If the dressing is too thick add a little more oil or a tablespoon of water. Taste test and adjust the salt and pepper if needed.
Toss the dressing with the potatoes. Taste again and season to taste with salt and pepper. Leftovers will keep refrigerated for 3 to 5 days.