In a large pot, combine the potatoes, garlic cloves, and a tablespoon of salt with enough water to cover them. Bring to a boil over high heat. Once boiling, reduce to medium and simmer for 10-15 minutes until the potatoes are just tender when pierced with a fork. Drain the potatoes and return them to the hot pot. Discard the garlic cloves. Cover the pot and let the potatoes steam for an additional 20 minutes.

While the potatoes are steaming, prepare the dressing. Finely chop the garlic and whisk together the almond butter, tahini paste, both mustards, maple syrup, olive oil, apple cider vinegar, lemon juice, and the chopped garlic. Add 2 tablespoons of warm water and season with cayenne pepper, salt, and black pepper. If the dressing appears separated, add more water to emulsify it.

Pour the dressing over the warm potatoes and add the basil, dill, oregano (if using), and chives. Toss everything together until well mixed. Adjust seasoning with salt and pepper to taste. You can serve the salad warm, or cover and chill in the refrigerator. It can be served at room temperature or cold. Store in the fridge for up to 3 days.

Enjoy your delicious potato salad!