2 pounds Frieda's Stokes Purple® sweet potatoes, scrubbed and sliced into 1/2-inch rounds
1/2 Frieda's Meyer lemon, juiced
1 cup diced or thinly sliced red onion
1 pint Frieda's heirloom cherry tomatoes, quartered
1/2 cup thinly sliced fennel or celery
1 cup thinly sliced fresh basil
1/2 cup chopped fresh parsley
1 teaspoon salt
Fennel leaves, for garnish
Lemon dill tahini:
1 Frieda's Meyer lemon, juiced
1/2 cup fresh dill
1/2 cup tahini
1 clove garlic
1/2 teaspoon salt
1/4 cup water
Place potato slices in large stockpot; cover with an inch of water. Bring to boil and cook 7-8 minutes, until al dente. You should be able to pierce potatoes with fork, but with a bit of a snap.
Drain potatoes again, transfer to large bowl, then toss with lemon juice.
Add onion, cherry tomates, fennel, basil and parsley. Toss to combine and season with salt.
Combine all tahini ingredients in food processory container; blend until smooth.
Pour tahini over potato salad; toss gently to combine. Garnish with fennel leaves. Cover and refrigerate until ready to serve.