Put baby potatoes in a pot and barely cover with water. Bring to a boil, reduce heat and cook until fork tender. Remove from heat, drain and allow to cool.
In the meantime, prepare the Lemon Tahini Dressing: mix ingredients in a mini food processor or blender.
Transfer cooled potatoes to a medium bowl. Toss with capers, dill, Dijon mustard and 2 Tablespoons of the lemon tahini dressing. Garnish with fresh snipped chives or green onions and chive blossoms, if available. Sprinkle with a little sea salt and chill until serving time.
You'll have extra Lemon Tahini Dressing left over. Use it on salads, or grilled meats or vegetables.