Preheat your oven to 425 degrees.
Rinse the Yukon Gold Potatoes. Slice the potato in half using a cutting board and sharp knife, then slice again in half lengthwise.
Place the sliced Yukon Golds into a large pot, and fill the pot with cold water just enough to cover the potatoes. Salt the water so it resembles seawater and bring the water to a boil.
Chop the cucumbers, pickles, red onion (use a Mandoline slicer if possible), green onion, parsley, chives, and dill, then set aside.
Melt the ghee using a small saucepan and set aside.
Once the potatoes have reached a rapid boil, remove them from the heat and strain them using a strainer.
Lay the potatoes on a lined baking sheet and place them in the oven for 20 minutes.
Prep the Liquid Gold Tahini Dressing and set aside.
Once the potatoes are roasted, remove them from the oven and place them in a large bowl. Allow them to cool for 10 minutes.
Pour the Liquid Gold Tahini Dressing into the bowl of roasted potatoes. Add the pickles, cucumber, red onion, and green onion, and toss using a pair of salad tossers.
Garnish with capers, parsley, dill, and chives.
