Creamy Potato & Chick Pea Salad

Prepare and cook Chick Peas according to packet directions. Drain and cool.

Meanwhile, prepare potatoes. Peel and dice potatoes into cubes. Add to a pot and cover potatoes with cold water. Add a pinch of salt. Bring to the boil, reduce to a gentle boil and cook for 10-12 minutes or until potatoes are tender. Drain and cool.

In a small bowl, combine the tahini, mayonnaise, sour cream, mustard, lemon juice, salt and pepper. Mix to combine.

In a large bowl, combine potatoes, chick peas, celery, onion, dill and dressing. Mix gently to combine and season generously with salt and pepper. Serve.