Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it.

In a large bowl, toss the halved baby potatoes with olive oil, garlic powder, paprika, salt, and black pepper until evenly coated.

Spread the potatoes out on the prepared baking sheet in a single layer. Roast in the oven for 25-30 minutes, flipping halfway through, until golden brown and tender.

While the potatoes are roasting, prepare the dressing. In a small bowl, whisk together mayonnaise, Dijon mustard, lemon juice, and honey until smooth. Set aside.

Once the potatoes are done roasting, allow them to cool slightly for about 10 minutes.

In a large mixing bowl, combine the roasted potatoes, cherry tomatoes, red onion, dill pickles, parsley, and dill.

Pour the dressing over the potato mixture and gently toss until everything is evenly coated.

Serve immediately or refrigerate for 30 minutes before serving for a chilled version. Garnish with extra parsley or dill if desired.