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Start by prepping your potatoes. You can leave the skin on or peel them, totally your preference. I leave the skin on just to save time. Wash and chop the potatoes to a uniform size.
Place the potatoes in a large stock pot covered by about 2 inches of cold water. Bring the pot to a boil and let simmer until fork tender.
Once the potatoes have cooked, drain them and place them on a baking sheet to cool.
While the potatoes cool, chop the onions and dill, then mix the vegan dill tahini dressing by adding all ingredients into a large mixing bowl and stirring until a smooth consistency is reached.
Once the potatoes are cool, pour the dressing overtop the potatoes and veggies, then stir until everything is evenly coated.
Enjoy right away at room temp or refrigerate for 30 minutes to chill.