1-First, preheat the oven to 450 degrees Fahrenheit. Wash and quarter the 2 pounds of petite red potatoes, then toss them with 2 tablespoons of olive oil, 1 teaspoon of salt, and 1 teaspoon of pepper on a large baking sheet about 16 by 22 inches. This step ensures even roasting for that desirable crispy outside and soft inside texture.

2-Next, roast the potatoes for 20 minutes, give them a good stir, and continue roasting for another 15 to 20 minutes until they’re golden and tender. Let them cool a bit afterward to make mixing easier. While the potatoes are in the oven, prepare the dressing by blending 1 cup of mayonnaise, 1 tablespoon of Dijon mustard, 1 grated garlic clove, juice from half a lemon, the 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 in a food processor until smooth.

3-Then, 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 dressing over the mixture and gently toss to coat everything evenly. Finally, refrigerate the salad to chill before serving it enhances the flavors and makes it refreshing for any occasion.