Ingredients

• 1 lb baby or red potatoes
• 3 heaping tbsp tahini
• 2 heaping tbsp dijon (grainy if you have it)
• 1/4 cup extra-virgin olive oil
• 3 tbsp water
• 1/2 cup mixed fresh herbs, chopped. I used dill, basil, parsley, chives and rosemary
• 1/2 tsp sea salt
• 2 garlic cloves, minced
• Juice from 1 large lemon
• 1/2 cup pickles, chopped (I used gherkin pickles)
• Optional for extra tang: 1 tsp apple cider vinegar

Instructions

1. Wash and cut potatoes into quarters. If you have organic potatoes, you do not need to peel them.
2. In a large pot on the stove boil water. Add potatoes and cook on a soft boil for 15-20 minutes. Be careful not to overcook.
3. Drain and run under cold water. Refrigerate immediately or put in a cold ice bath of water in a large mixing bowl.
4. In a large bowl, whisk together the dressing ingredients: tahini, dijon, olive oil, water, herbs, sea salt, garlic, lemon and acv if using. Give a taste test, and add more of any ingredient you wish.
5. Remove potatoes from ice bath and drain. Place in a large bowl and toss with dressing and stir in pickles. Enjoy immediately!