In a large pot, cover the unpeeled potatoes with cold, salted water. Bring to a boil, reduce heat to a simmer. Cook potatoes until tender when pierced with a fork, about 15-20 minutes, depending on size. Drain, let steam evaporate, cool slightly, then, using a paring knife, peel while still warm. Slice (or quarter) the peeled potatoes into a large serving bowl.

Meanwhile, blanch the green beans in boiling salted water until crisp-tender, for about 2-3 minutes (or to desired degree of doneness). Drain and cool under cold running water (or plunge into an ice bath). Shake out the excess water.

In a small bowl, whisk together the tahini, lemon juice, water, cumin and salt until well combined.

Transfer the blanched green beans to the bowl with the potatoes. Add the parsley and the dressing, toss to combine.

Serve warm or at room temperature. Enjoy!