Wash the Yukon gold potatoes thoroughly under cool running water. Chop them into uniform 1.5-inch cubes.

In a large stock pot, add the diced potatoes and cover with approximately 2 inches of cold water. Bring to a boil and reduce to a gentle simmer. Cook for about 10-15 minutes until fork-tender.

Drain the cooked potatoes in a colander and spread them out on a baking sheet in a single layer. Allow to cool for about 10-15 minutes.

While the potatoes cool, finely chop the shallots, green onions, and fresh dill. In a mixing bowl, combine tahini, lemon juice, salt, and garlic powder. Whisk until smooth.

Transfer the cooled potatoes to a large mixing bowl. Pour the creamy dill tahini dressing over them and add the chopped veggies. Gently toss until well coated.

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