Pour water into a saucepan to a depth of about 2 inches, add a few pinches of salt, and set over medium-high heat.
Meanwhile, peel and chop the potatoes.
One the water is boiling, cook potatoes for 6-7 minutes, or until tender when pierced with a fork. Drain the potatoes, rinse them with cold water, and put them in the bowl of a food processor.
Add sea salt (I start with about a teaspoon) and the garlic and pulse a few times. Add the tahini, lemon juice, and paprika and process until very smooth. With the processor running, add the olive oil in a steady stream and continue to blend until well combined.
Transfer to a bowl. Drizzle with olive oil and sprinkle with paprika. Serve at room temperature with fresh vegetables.