Preheat your oven to 425°F and line a baking sheet with parchment paper.

Place the baby potatoes in a large pot filled with well-salted cold water. Bring it to a boil over medium heat and cook them for about 7–8 minutes until they are just fork-tender.

Once drained and slightly cooled, pat the potatoes dry with a paper towel. Transfer them onto your prepared baking sheet. Gently smash each potato to about 1/4 inch thick.

Drizzle the smashed potatoes with 2 tablespoons of olive oil and generously season with salt and pepper. Roast them in your preheated oven for about 45–60 minutes—flipping halfway through—until they’re beautifully golden brown and crispy.

While those potatoes are roasting away, whisk together the remaining tablespoon of olive oil with Greek yogurt, mayo, Dijon mustard, lemon juice, minced garlic, and chopped parsley until smooth. Stir in the finely chopped dill pickle and shallot.

Once your crispy potatoes are done roasting, let them cool for about ten minutes. Then transfer them into a large bowl and gently toss everything together with your herbed yogurt dressing until evenly coated.

Garnish your Crispy Smashed Potato Salad with some freshly chopped scallions and those reserved crispy potato bits on top. Serve warm or chilled.