Full disclosure: the good idea to replace mayo with tahini for this otherwise traditional potato salad recipe was inspired by the team of unbelievably talented vegan cooks behind the Chickpea and Olive stand at Smorgasburg. I'm still reeling from what a challenge to my pleasure-principled meat-eating those two geniuses offered, and their philosophy has been (in small ways) reverberating throughout all the cooking I've been doing for myself. So when it comes to a potato salad that eschews mayo for a more sit-in-the-sun friendly binding agent that's just as flavorful and just as creamy, you have a couple of young vegans to thank.

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You won't miss mayo one-bit with this:

1. Prepare your potatoes.

Cut three pounds of fingerling potatoes in half. You're off to a wonderful start! Add them to a pan and completely submerge them with salted cold water. Bring the water to a boil, then reduce and let the little babies simmer for ten minutes, or until they're tender.

2. Prepare your dressing.

Combine 6 tablespoons of tahini, 4 tablespoons of agave syrup, 1 tablespoon of fresh-squeezed lemon juice, and 1 tablespoon of dijon mustard. Adjust according to your taste.

3. Toss your salad.

Combine the cooked potatoes with the salad dressing, adding a handful of freshly chopped dill at this time, as well as salt and pepper to taste.

4. Chill.

Put it in your fridge overnight. That's it!