Mediterranean Tomato Onion Potato Salad with Zesty Lemon Dressing

1.Preheat your oven to 400°F (200°C).

2.In a large bowl, toss the halved baby potatoes with olive oil, salt, and pepper until well coated.

3.Spread the potatoes on a baking sheet in a single layer and roast in the preheated oven for 25-30 minutes, or until golden brown and tender, stirring halfway through.

4.While the potatoes are roasting, prepare the dressing by whisking together the lemon juice, Dijon mustard, honey, salt, and pepper in a small bowl.

5.Once the potatoes are done, remove them from the oven and let them cool slightly.

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

7.Drizzle the lemon dressing over the salad and toss gently to combine all the ingredients evenly.

8.Serve the salad warm or at room temperature, garnished with additional parsley if desired.