Wash Yukon gold potatoes under cold water and chop them into 1.5-inch cubes, keeping the skin on.

Place potatoes in a large stock pot, cover with cold water, and boil. Reduce to a simmer and cook for 10-15 minutes until fork-tender.

Drain and spread potatoes on a baking sheet to cool for 10-15 minutes.

Finely chop shallots and fresh dill. In a bowl, whisk tahini, lemon juice, and salt until smooth.

Combine cooled potatoes, chopped shallots, dill, and dressing in a large bowl. Toss gently to coat.

Serve immediately at room temperature or chill in the fridge for 30 minutes before serving.