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Garlic Potato Salad with Herby-Green Sauce

  • 15 min
    Prep Time
  • 30 min
    Total Time
  • 6 people
  • 273 per 1 serving


  • 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 weed, 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


  • 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.

Calories 273
Total Fat 13 g
Sat. Fat 1.8 g
Trans Fat 0 g
Cholesterol 7 mg
Sodium 487 mg
Total Carb 27 g
Dietary Fiber 3 g
Sugar 2 g
Protein 9 g
Vitamin D 1 %DV
Calcium 5 %DV
Iron 13 %DV
Potassium 19 %DV

This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.