The Best Potato Salad | A Whole New Way to Eat - Food Wine Travel

Ingredients

• 450g (1 lb/about 5 small) potatoes (sebago, Dutch cream or desiree), peeled and cut into 2–3 cm (¾–1¼ inch) pieces
• 2 eggs
• ½ red (Spanish) onion, finely chopped
• 2 tablespoons thinly sliced cornichons (small pickles), 80 ml (2½ oz/1/3 cup) pickling liquid reserved
• 1 tablespoon chopped dill
• ½ teaspoon salt
• 130 g (4½ oz/½ cup) buffalo yoghurt, or Greek-style yoghurt
• 90 g (3¼ oz/1/3 cup) tahini
• 2 tablespoons olive oil
• 2 tablespoons dijon mustard
• 1 teaspoon ground turmeric