6 medium potatoes
4 scallions, finely chopped
1/4 cup flat-leaf parsley, roughly chopped
2 tsp fresh spearmint leaves, roughly chopped
For the tahini dressing:
1 clove garlic, minced
1 tsp kosher salt
3 Tbsp water
1/4 cup tahini
1/4 cup fresh lemon juice
Peel the potatoes and cut into 1-inch cubes. Place in a sauce pan and cover with cold water. Bring the water to a boil and cook until the potatoes are just cooked through, 10-12 minutes.
While the potatoes are cooking, whisk together the ingredients for the tahini dressing.
Drain the potatoes, and toss them in a bowl with scallions, parsley, mint and the dressing. Let marinate in the refrigerator for several hours. Just before serving, toss again, and season with sea salt and fresh-ground black pepper.