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Potato salad
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| 2 pounds | fingerling potatoes, quartered |
| Salt | |
| ½ cup | fresh basil leaves |
| ½ cup | fresh parsley leaves |
| Juice of 2 | lemons |
| 2 tablespoons | balsamic vinegar |
| 4 | garlic cloves |
| 1 tablespoon | extra-virgin olive oil |
| 1 tablespoon | tahini |
| 1 teaspoon | maple syrup |
| Black pepper |
1. Put the potatoes in a 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 medium-high and simmer until the potatoes are fully tender, about 10 minutes.
2. Meanwhile, put the basil, parsley, lemon juice, balsamic vinegar, garlic, olive oil, tahini, and maple syrup in a blender; season with salt and pepper. Process until the herbs and garlic are finely chopped.
3. Drain the 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 temperature, or refrigerate before serving. (Store leftover potato salad in an airtight container in the refrigerator for up to a few days.)
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