Ingredients
2 lbs fingerling potatoes, quartered
salt
1/2 c fresh basil leaves
1/2 c fresh parsley leaves
Juice of 2 lemons
2 T balsamic vinegar
4 garlic cloves
1T evoo
1 Ttahini
1 t maple syrup
pepper
Preparation
Put potatoes in medium pot; add enough water to cover them and a pinch of salt. Bring to a boil over high heat, then reduce the heat to meduim-high and simmer until potatoes are fully tender, about 10 mins.
Meanwhile, put the basil, parsley, lemon juice, balsamic vinegar, garlic, evoo, tahini, and maple syrup in blender; season with salt and pepper. Process until the herbs and garlic are finely chopped.
Drain potatoes and rinse with cold water to stop the cooking. Transfer the potatoes to a large bowl, add the vinaigrette and toss to combine. Taste and adjust the seasoning, and serve at room temp or refrigerate before serving.
