1-Gathering and Prepping Your Ingredients: First off, preheat your oven to 450 degrees Fahrenheit to get that perfect roast. Wash and quarter the 2 pounds of petite red potatoes, then toss them on a large baking sheet with 2 tablespoons olive oil, 1 teaspoon salt, and 1 teaspoon pepper. This mix ensures even flavor and a great crunch.

2: Once the potatoes are prepped, spread them out in a single layer on the baking sheet. Roast for 20 minutes, give them a good stir, and continue roasting for another 15 to 20 minutes until they’re crispy outside and soft inside. Let them cool before moving on patience here makes all the difference.

3-Making the Dressing and Combining Everything: While the potatoes cool, whip up the dressing in a food processor by combining 1 cup mayonnaise, 1 tablespoon Dijon mustard, 1 garlic clove (grated or minced), juice of half a lemon, 1 dill sprig with leaves removed, half cup fresh parsley leaves, one eighth cup fresh basil leaves, one eighth cup fresh tarragon leaves, and 2 teaspoons honey until it’s smooth and creamy. For more on enhancing flavors in dishes like this, check out our guide on classic Italian sauce basics that can inspire variations.

4: In a large bowl, gently mix the cooled potatoes with 4 hard-boiled eggs (chopped), 1 celery stalk (finely chopped), and half cup red onion (finely chopped). Pour the dressing over the top and stir until everything is coated. Pop it in the fridge to chill, and you’re set for a tasty side dish.