Garlic Potato Salad with Herby-Green Sauce

Prep Time: 15 minutes
Cook Time: 15 minutes

Servings 6 servings
Recipe Ingredients:
  • 4 cups Pacific Foods Organic Chicken Bone Broth with Sea Salt
  • 2 pounds mixed baby new potatoes or fingerling potatoes
  • 4 cloves garlic divided
  • 1 cup fresh basil
  • 1 1/2 cup fresh dill divided
  • 1 cup fresh parsley
  • 1/3 cup olive oil
  • 2 lemons juiced
  • 1/2 tsp sea salt
  • 1/2 tsp black pepper
  • 1 tbsp Dijon mustard
  • 1 tbsp tahini
  • 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.