Potato salad doesn’t need mayo to be good. And everyone at the cookout deserves to eat and eat well. This version leans into tahini instead of mayo; rich, nutty, and balanced out with lemon and fresh dill. It’s creamy without feeling heavy, and it actually gets better as it sits!
Using cooked and chilled russet potatoes is key here. Chilling firms them up, which means they hold their shape when tossed and soak up the dressing instead of breaking apart. If you’ve ever had a potato salad turn gummy, this step alone fixes most of that. And not to get to micro, but the tahini dressing is simple but intentional. Lemon keeps it bright. Garlic adds bite without overpowering. Dill does the heavy lifting, bringing that classic potato salad energy without needing eggs or dairy.
This is the kind of side that works cold from the fridge, slightly room temp, or tucked next to something grilled or roasted. It’s also sturdy enough to pack for leftovers without turning sad by the next day. And since it’s dairy-free, if it sits out outside on a picnic table for the afternoon, you have nothing to worry about.
If you’re used to mayo-based potato salads, this one feels familiar but lighter. Still comforting, just cleaner and more herby (but of course!!).
Dill Tahini Potato Salad
Equipment
- Cutting board
- Sharp knife
- Mixing bowl
- Small bowl
- Whisk or fork
Ingredients
- 2 russet potatoes cooked, peeled, and chilled
- 3 tablespoons tahini
- 2 tablespoons fresh lemon juice
- 2 tablespoons olive oil
- 1 small garlic clove finely grated or minced
- 1 teaspoon Dijon mustard optional
- 2 –3 tablespoons cold water as needed
- 2 tablespoons fresh dill finely chopped (plus more for garnish)
- 2 green onions thinly sliced
- Salt to taste
- Freshly cracked black pepper to taste
Instructions
- Cut the cooked, peeled, and chilled russet potatoes into bite-sized cubes. Transfer to a large mixing bowl.
- In a small bowl, whisk together the tahini, lemon juice, olive oil, garlic, and Dijon mustard (if using).
- Slowly whisk in cold water, one tablespoon at a time, until the dressing is smooth, creamy, and pourable.
- Season with salt and black pepper to taste.
- Add the chopped dill and green onions to the bowl with the potatoes.
- Pour the tahini dressing over the potatoes and gently toss until evenly coated.
- For best flavor, refrigerate the salad for 20 minutes before serving.
- Finish with extra dill and a light drizzle of olive oil if desired.
Video
Notes
If the salad thickens after chilling, stir in a splash of water or lemon juice to loosen it.
Optional add-ins include chopped celery for crunch, capers for a briny note, or diced cucumber for freshness.