Place the cut potatoes in a large pot and cover them with water. Add 1 TB salt and stir until dissolved. Bring potatoes to a boil and cook undisturbed for 10-12 mins, until a fork can easily slide to the middle of a chunk. Drain, rinse with cold water, and set aside to cool. 

In a blender or the bowl of a food processor, combine tahini paste, lemon juice and zest, salt, honey (or maple syrup), and 2 TB water. Blitz until fully combined, and then, with the machine still running, slowly drizzle in olive oil until the mixture is smooth and the consistency of a creamy salad dressing. If needed, whisk in a little more water to thin. 

Pour the dressing over the cooled potatoes and gently mix to coat. Fold in the chopped herbs until evenly distributed. Garnish with extra fresh herbs, if desired.