Heat oven to 450 degrees. On a baking sheet, toss potatoes with olive oil, salt, and pepper. Roast in the oven for 20 minutes.

Open the oven and stir the potatoes around. Roast for another 15 or 20 minutes until 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 refrigerator to chill.