Begin by placing Yukon Gold baby potatoes in a large pot and cover them with cold, salted water. Bring the pot to a boil and allow the potatoes to cook for 15-20 minutes until they are fork-tender but not falling apart. Once done, drain them thoroughly and let them cool slightly while you prepare for the smashing stage.

Spread a parchment-lined baking sheet on your countertop and transfer the drained potatoes onto it. Using a wide-mouthed glass, gently press down each potato until slightly flattened but still intact.

Drizzle the smashed potatoes generously with extra virgin olive oil, ensuring each potato is well-coated. Sprinkle flaky sea salt evenly over them. Preheat your oven to 425°F and roast the potatoes for 20-25 minutes, or until golden brown and crispy.

While the potatoes roast, grab a mixing bowl and whisk together mayonnaise, Greek yogurt, Dijon mustard, and apple cider vinegar. Fold in freshly chopped parsley, green onions, and dill. Season with flaky sea salt and pepper to taste.

Once the roasted potatoes have cooled slightly, chop them into bite-sized pieces for easier serving. In a large mixing bowl, combine the chopped potatoes with the creamy dressing you made. Toss gently to ensure every piece is coated. Cover the bowl and chill for at least 30 minutes before serving.

After chilling, serve at room temperature or chilled.