Ingredients

The following ingredients have 7 Servings
  • 2 pounds petite red potatoes (quartered (see note))
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 cup mayonnaise
  • 1 tablespoon Dijon mustard
  • 1 garlic clove (grated or minced)
  • 1/2 lemon (juiced)
  • 1 dill sprig (leaves removed)
  • 1/2 cup fresh parsley leaves
  • 1/8 cup fresh basil leaves
  • 1/8 cup fresh tarragon leaves
  • 2 teaspoons honey
  • 4 hard-boiled eggs (chopped)
  • 1 celery stalk (finely chopped)
  • 1/2 cup red onion (finely chopped)

Instruction

  • Heat oven to 450 degrees. On a 16-inch-by-22-inch baking sheet, toss potatoes with olive oil, salt and pepper. Roast in the oven for 30 minutes. Open the oven and stir the potatoes around. Roast for another 15 or 20 minutes. They're done when the outside is crispy, and the inside is soft. Set aside to cool.
  • In a food processor, combine mayonnaise, Dijon mustard, garlic, lemon juice, dill, parsley, basil, tarragon and honey. Process until smooth.
  • In a large bowl, stir together the cooled potatoes with hard-boiled eggs, celery and red onion. Pour the mayonnaise dressing on top and stir until everything is well-coated. Store in the refrigerate to chill. Enjoy!