2-3 lbs red potatoes, cubed
1/2 large red onion, chopped
large bunch fresh dill, chopped
3-4 tablespoons red wine vinegar
giant dollop yellow or dijon mustard
1/4 cup chopped fresh parsley
1/4 cup dill pickle relish, or just chop up some pickles
1/3 cup tahini (or more depending on how creamy you like it)
splash lemon juice
sliced avocado (optional, but amazing)
salt and pepper, to taste
Boil the potatoes, until they're tender, but not mushy. This takes...20 minutes? I always just check them periodically.
Be chopping those veggies and herbs while the potatoes are cooking.
Once the potatoes are done, drain them well and return them to the pot. Dump in everything else (except avocado) on top and stir it up. You may have to adjust seasoning as you go (I honestly never measure when I make this, those are approximate). Plop it in the fridge or freezer (if you are impatient, like me) to cool it down, add the avocado and enjoy! This is also very good warm, if you can't wait for the cool down.
Made a pot of this last night and me, my boyfriend, and our non-veggie buddy ate ALL of it.