A delightful twist on the classic potato salad, featuring crispy roasted potatoes and a vibrant herb dressing.
Preheat your oven to 400°F and position the rack in the lower third.
Preheating ensures even cooking and optimal crispiness for the potatoes.
Lightly grease a baking sheet with a bit of olive oil.
Using a heavy-duty baking sheet helps prevent warping at high temperatures.
In a mixing bowl, toss the halved potatoes with 2 tablespoons of olive oil, salt, and pepper.
Ensure all potato pieces are evenly coated for consistent roasting.
Arrange the potatoes cut side down on the prepared baking sheet.
Spacing the potatoes apart prevents steaming and promotes crispiness.
Roast the potatoes for 25 minutes, then flip them using tongs and roast for an additional 15 minutes until golden and tender.
Flipping the potatoes halfway ensures even browning on all sides.
In a small bowl, mix the chopped green onions, parsley, tarragon, red wine vinegar, mustard, and the remaining olive oil.
Whisking the dressing thoroughly helps emulsify the ingredients for a smoother texture.
Transfer the roasted potatoes to a serving dish and drizzle with the herb dressing.
Toss gently to avoid breaking the crispy potato edges.
Top with chopped hard-boiled eggs and serve warm.
For a pop of color, garnish with additional chopped parsley.
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