Ingredients
- 4 cups Pacific Foods® Organic Chicken Bone Broth with Sea Salt
- 2 pounds mixed baby red potatoes or fingerling potatoes, cut in half
- 4 cloves garlic, peeled, divided
- 1 cup fresh basil leaves
- 1 1/2 cups fresh dill, divided
- 1 cup fresh parsley
- 1/3 cup olive oil
- 2 lemon, juiced
- 1/2 teaspoon sea salt
- 1/2 teaspoon black pepper
- 1 tablespoon Dijon-style mustard
- 1 tablespoon tahini paste
Buy Ingredients Online
Instructions
-
Step 1
Add 2 cloves of garlic, broth, and potatoes to a large pot. Bring broth to a boil, reduce heat to medium low, and cook potatoes for 15 minutes, or until fork tender. Drain potatoes and discard garlic cloves. Return potatoes to pot, cover with a lid, and let sit and steam for 10 minutes while you prepare green sauce.
-
Step 2
Make herby green sauce: add 2 cloves garlic, basil, 1 cup dill, parsley, olive oil, lemon juice, sea salt, black pepper, Dijon, and tahini to a food processor. Pulse for 30 seconds, or until greens are broken down and sauce is thick and creamy. If the sauce is too thick, add in a splash of water.
-
Step 3
Roughly chop remaining fresh dill. Add potatoes to a large bowl with fresh dill and 1/2 cup green sauce. Stir well to combine.
-
Step 4
Serve potato salad at room temperature or allow to chill. Enjoy! Leftover sauce can be stored in an airtight container in the refrigerator for 3-5 days.
