Place the halved baby potatoes in a large pot and cover with cold water by 2 inches. Add 1 tablespoon of kosher salt. Bring to a boil over high heat, then reduce to a simmer and cook for 15-18 minutes, until the potatoes are fork-tender but not falling apart.

While the potatoes cook, whisk together the tahini, olive oil, lemon juice, lemon zest, Dijon mustard, minced garlic, salt, and pepper in a large mixing bowl until smooth and creamy.

Drain the potatoes well and let them cool for about 5 minutes — you want them warm but not steaming hot.

Add the warm potatoes to the bowl with the dressing and gently toss to coat evenly. The warm potatoes will absorb the dressing beautifully.

Fold in the fresh dill, parsley, and chives. Taste and adjust salt and lemon juice as needed.

Cover and refrigerate for at least 30 minutes (or overnight) to let the flavors meld. Serve chilled or at room temperature, garnished with extra fresh herbs if desired.