Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper for easy cleanup.

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

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

While the potatoes are roasting, prepare the dressing. In a small bowl, whisk together mayonnaise, Dijon mustard, lemon juice, and honey. Taste and adjust seasoning with salt and pepper if needed.

Once the potatoes are roasted, allow them to cool slightly for 10-15 minutes.

In a large mixing bowl, combine the roasted potatoes, green onions, parsley, dill, celery, and red onion.

Pour the prepared dressing over the potato mixture and gently toss until well-coated.

Transfer the potato salad to a serving dish and garnish with additional parsley or dill if desired.

Serve warm, at room temperature, or chilled depending on your preference.