Step 1: Preheat the Oven

Preheat your oven to 425°F (218°C) and line a baking sheet with parchment paper. If needed, use two sheets to ensure the potatoes have space to crisp up evenly.

Step 2: Boil the Potatoes

1. Place the baby potatoes in a large pot of well-salted cold water.
2. Bring to a boil over medium heat and cook for 7-8 minutes, or until just fork-tender.
3. Drain the potatoes and let them cool slightly.

Step 3: Smash and Roast the Potatoes

4. Pat the potatoes dry with a paper towel and transfer them to the baking sheet.
5. Using a potato masher or the bottom of a glass, gently smash each potato to about ¼ inch thick.
6. Brush the smashed potatoes with 2 tablespoons of olive oil and season generously with salt and pepper.
7. Roast for 45-60 minutes, flipping halfway through, until golden brown and crispy.

Step 4: Make the Creamy Dressing

8. While the potatoes are roasting, whisk together the remaining 1 tablespoon of olive oil, Greek yogurt, mayonnaise, Dijon mustard, lemon juice, minced garlic, and parsley in a bowl until smooth.
9. Stir in the chopped pickle and shallot, then season with salt and pepper to taste.
10. Cover the dressing and refrigerate until ready to use.

Step 5: Assemble the Potato Salad

11. When the potatoes are done, remove the tray from the oven and let them cool for about 10 minutes.
12. Save some crispy brown potato bits for topping, then transfer the rest to a large mixing bowl.
13. Gently toss the potatoes with the herbed yogurt dressing until evenly coated.

Step 6: Garnish and Serve

14. Sprinkle with chopped scallions and reserved crispy potato bits.
15. Serve warm and enjoy!