Add two cloves of garlic, Organic Chicken Bone Broth with Sea Salt, and potatoes to a large pot. Bring bone 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.
Make herby-green sauce: add two 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.
Roughly chop remaining ½ cup fresh dill.
Add potatoes to a large bowl with fresh dill and ½ cup green sauce. Stir well to combine.
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.