1-First, preheat your oven to 450°F (232°C). On a large baking sheet that’s about 16 by 22 inches, toss the quartered petite red potatoes with 2 tablespoons of olive oil, 1 teaspoon of salt, and 1 teaspoon of pepper. Roast them for 20 minutes, give them a good stir, and then roast for another 15 to 20 minutes until they’re crispy outside and soft inside. Let them cool once done.

2-Next, in a food processor, combine 1 cup of mayonnaise, 1 tablespoon of Dijon mustard, 1 grated or minced garlic clove, the juice from ½ lemon, leaves from 1 dill sprig, ½ cup fresh parsley leaves, ⅛ cup fresh basil leaves, ⅛ cup fresh tarragon leaves, and 2 teaspoons of honey. Blend everything until it’s smooth and creamy; this creates the flavorful dressing for your herbed roasted potato salad.

3-Then, in a large bowl, mix the cooled roasted potatoes with 4 chopped hard-boiled eggs, 1 finely chopped celery stalk, and ½ cup of finely chopped red onion. Pour the blended dressing over the mixture and gently stir to coat everything evenly. This step brings all the elements of the roasted potato salad together.

4-After mixing, refrigerate the salad to chill it before serving, which enhances the flavors. For dietary adaptations, this potato salad recipe is naturally versatile keep it vegan by using plant-based mayo, and it’s already gluten-free. Following these steps ensures your herbed roasted potato salad is a hit, and if you’re into more creative sides, check out our grilled vegetables for complementary ideas.