1-Preheat oven and prepare potatoes as described: First, preheat your oven to 450°F (232°C). Quarter the 2 pounds of petite red potatoes and toss them with 2 tablespoons of olive oil, 1 teaspoon salt, and 1 teaspoon pepper in a large bowl. This ensures even coating for perfect roasting.

2-Toss and roast for crispiness: Spread the potatoes on a baking sheet in a single layer avoid using parchment paper to get that crispy texture. Roast for 35 to 40 minutes until they’re golden and tender.

3-Blend the dressing ingredients: While they cool, prepare the dressing by blending 1 cup of mayonnaise, 1 tablespoon of Dijon mustard, 1 grated garlic clove, juice of half a lemon, 1 sprig of dill leaves, ½ cup fresh parsley leaves, 1/8 cup fresh basil leaves, 1/8 cup fresh tarragon leaves, and 2 teaspoons honey until smooth.

4-Mix all components and chill: In a large bowl, combine the cooled potatoes with 4 chopped hard-boiled eggs, 1 finely chopped celery stalk, and ½ cup finely chopped red onion. Pour the herb dressing over the mixture and stir gently to coat everything evenly. Refrigerate to chill before serving, which serves 8 and keeps flavors fresh.