Begin by placing 3 pounds of Yukon Gold baby potatoes in a large pot and cover them with cold, salted water. Bring to a boil over medium-high heat and cook for 15-20 minutes until fork-tender.

Once cooled slightly, lay parchment paper on a baking sheet. Smash each potato with the bottom of a glass until flattened to about half an inch thick.

Preheat your oven to 425°F (220°C). Brush smashed potatoes with olive oil and sprinkle with flaky sea salt. Roast for 20-25 minutes until golden brown and crispy, flipping halfway through.

Prepare the dressing by combining mayonnaise, Greek yogurt, Dijon mustard, apple cider vinegar, parsley, green onions, dill, sea salt and black pepper in a mixing bowl. Whisk until smooth.

Cool the roasted potatoes for 5 minutes, chop into bite-sized pieces, and toss them with the dressing in a large bowl. Refrigerate for at least 30 minutes before serving.