Purple Potato Salad

• 2 pounds Purple Potatoes
• 1/2 cups Diced Celery
• 1/2 cups Thinly Sliced And Halved Red Radishes
• 1/4 cups Finely Chopped Green Onions, Plus More For Garnish
• Tahini, For Drizzling
• FOR THE DRESSING:
• 1 cup Light Sour Cream
• 2 Tablespoons Tahini
• 2 Tablespoons Fresh Lemon Juice
• 2 Tablespoons Fresh Chopped Dill
• 1/4 teaspoons Sea Salt
• 1/8 teaspoons Black Pepper

1. Wash the purple potatoes and place in a steamer for 15 to 20 minutes, or until just fork-tender. Potatoes for potato salad are often boiled, which should be avoided for this salad, as boiling will cause them to lose much of their purple hue. Once potatoes are cooked, remove from heat and allow to come to room temperature. Once cooled, peel potatoes and cut into cubes.
2. For the dressing, in a medium-sized bowl, whisk together light sour cream, tahini, lemon juice, dill, sea salt, and black pepper.
3. Add potatoes, celery, radishes, and green onions into bowl with dressing. Gently fold ingredients together until potatoes are coated with dressing. Refrigerate at least 1 hour before serving. Garnish with a drizzle of tahini and a sprinkling of green onions for an extra touch.

purple potatoes, celery, ubc, tahini, dressing, sour cream, tahini, lemon juice, fresh chopped dill, ubc, black pepper

Taken from tastykitchen.com/recipes/salads/purple-potato-salad-2/ (may not work)