Cooking Time: 30

Serves 4

What you Need:

• 1 lb Baby Potatoes 
• Sea Salt 
• ¼ cup Plain Greek Yogurt 
• 1 pouch of Haven’s Kitchen Golden Turmeric Tahini 
• Handful of chives, finely chopped 
• Handful of mint, finely chopped 
• Handful of dill, finely chopped 
• 1 cucumber, sliced into 1-inch chunks

How to Make It:

1. Place potatoes in a large pot; add a heavy pinch of salt and water to cover by 2 inches. Cover and bring to a boil over high. Reduce heat to medium-high; simmer until potatoes are tender, 10 to 12 minutes. Drain. Let cool to room temperature.

2. Cut potatoes into 1-inch pieces and add to a large bowl. Add a pinch of salt and toss gently.

3. Add plain Greek yogurt, half a pouch of Golden Turmeric Tahini, and minced herbs, stir to combine until potatoes are evenly coated. Add sliced cucumber and give a final toss to coat.

4. Squeeze on a bit more more Golden Turmeric Tahini and garnish with any leftover herbs. Enjoy at room temperature or chilled.