Prep the potatoes. I use the little mixed red and white potatoes you can buy in 3 and 5 lb. bags. They are prewashed, so I generally cut them into ½” chunks and throw them into a bowl of salted water. Swish them around, then drain completely. Drizzle with olive oil, sprinkle with salt and pepper and dried parsley, and toss to coat. Spread them on your air-fryer basket over a piece of parchment paper to catch the drippings. Shake out as much moisture as you can before putting into the oven. Air fry at 385° for about 15 minutes. Remove and cool to room temperature. Alternatively, roast them in your conventional oven at 400° for 15-18 minutes until golden brown.

Toss the potatoes, veggies and fresh herbs together in a medium-sized bowl.

In a small bowl or measuring cup, mix the mayo, mustard, vinegar, paprika, and a bit of salt and pepper. Drizzle over the veggies and toss to coat. Taste and adjust salt and pepper. I serve this salad at room temp, but you can also refrigerate it for a few hours and serve cold.