Cut the new potatoes in half lengthwise and place them cut-side down on a baking sheet. Drizzle generously with oil and sprinkle with flaky sea salt. Roast at 400°F (200°C) for 20-25 minutes until the cut sides are golden brown and crispy while the insides remain tender. This creates flavorful caramelized edges that make the salad more interesting than simply boiling them.

While the potatoes roast, finely dice the celery stalk, chop the pickles into small pieces, drain the capers, snip the fresh chives, and chop the fresh dill. Shred the leftover roast lamb into bite-sized pieces. Having everything prepped and ready ensures the salad comes together quickly once the potatoes are done.

In a large bowl, whisk together the mayonnaise, spicy peanut rayu, fresh lemon juice, and honey until smooth and well combined. The honey adds a subtle sweetness that balances the spice and acidity—I find it essential for this dressing to taste sophisticated rather than just tangy.

Once the potatoes are golden and cool enough to handle (about 5 minutes), add them to the dressing along with the shredded lamb, diced celery, chopped pickles, capers, chives, and dill. Gently toss everything together until well coated. Taste and adjust seasoning as needed—the salad should have a nice balance of creamy, spicy, tangy, and herbaceous flavors. Serve at room temperature for best flavor.