Wash the Yukon Gold potatoes thoroughly and chop them into uniform pieces, approximately 1-inch cubes.

Place the chopped potatoes in a large pot, cover with cold water, and bring to a boil. Cook for about 10 minutes until fork-tender.

Drain the potatoes and allow them to cool slightly, spreading them on a baking sheet to speed up the cooling process.

While cooling, dice the shallots, chop the green onion, and finely chop the fresh dill.

In a mixing bowl, combine tahini, fresh dill, shallots, and green onion. Stir until smooth.

Once cooled, transfer the potatoes to a large bowl and pour the dressing over them. Toss gently to coat.

Serve at room temperature or refrigerate for at least 30 minutes before serving for enhanced flavor.