Step 1: Roast the Potatoes

1. Preheat oven to 425°F (220°C).

2. Toss halved baby potatoes with olive oil, salt, pepper, smoked paprika, and garlic powder.

3. Spread evenly on a baking sheet lined with parchment paper.

4. Roast for 30–35 minutes, flipping halfway, until golden and crispy on the edges.

5. Set aside to cool slightly.

Step 2: Char the Jalapeños

1. While the potatoes roast, place whole jalapeños in a dry skillet over medium-high heat.

2. Cook, turning occasionally, until blistered and slightly blackened on all sides (about 6–8 minutes).

3. Let cool, then roughly chop (remove seeds if you want less heat).

Step 3: Make the Dressing

1. In a blender or food processor, combine chopped jalapeños, garlic, olive oil, Dijon mustard, apple cider vinegar, lime juice, and honey.

2. Blend until smooth and creamy.

3. Taste and season with salt and pepper as needed.

Step 4: Assemble the Salad

1. In a large bowl, add roasted potatoes, red onion, cilantro, and chives.

2. Pour the jalapeño dressing over the warm potatoes and toss gently to coat.

3. Add diced avocado (if using) and fold in carefully.

4. Let sit for at least 10 minutes before serving for the flavors to meld.

Step 5: Garnish & Serve

1. Garnish with extra herbs and lime wedges.

2. Serve warm, at room temperature, or chilled—it’s delicious any way!