Cut potatoes into 1-inch chunks for even cooking. Bring a large pot of water to a boil with the smashed garlic cloves and salt. Add the potato chunks and boil for 10-15 minutes until they're just fork-tender but not falling apart. Drain the water and discard the garlic, then cover the pot and let the potatoes steam for 20 minutes. This residual steam finishes cooking them gently and helps them absorb the dressing better once it's added.

While the potatoes steam, whisk together the cashew butter, tahini, grain mustard, and Dijon mustard in a medium bowl until smooth and combined. The nut and seed butters create a creamy base that prevents a heavy mayonnaise-style dressing. Whisk in the honey, then slowly drizzle in the extra virgin olive oil while whisking constantly to emulsify. Add the white wine vinegar and fresh lemon juice, then incorporate 2 tablespoons of water to reach a pourable consistency. Season with cayenne, smoked paprika, sea salt, and freshly cracked black pepper. Taste and adjust seasonings as needed—I like to add an extra pinch of sea salt here to brighten the earthy potato flavor.

Transfer the warm steamed potatoes to a large mixing bowl. Pour the prepared dressing over the warm potatoes while they're still steaming—warm potatoes absorb the dressing much better than cooled ones, which is why timing matters here. Add the finely minced shallot to the mixture. Gently toss everything together, being careful not to break apart the potato chunks. Let the salad sit for 5 minutes to allow the flavors to meld.

Add the torn basil, chopped dill, fresh oregano, and chopped chives to the dressed potato salad. I find that adding herbs at the end rather than cooking them preserves their bright, fresh flavor and vibrant color. Toss gently but thoroughly to distribute the herbs evenly throughout. Taste the salad and adjust seasoning with additional sea salt and cracked black pepper as needed.