Smashed Potato Salad

Preheat the oven to 425℉.
Boil Potatoes: In a large pot, bring salted water to a boil. Add the baby potatoes and cook until fork-tender, about 15-20 minutes. Drain and let cool slightly.
Smash Potatoes: Place the cooked potatoes on a baking sheet lined with parchment paper. Use a flat surface like the bottom of a glass or a potato masher to gently smash each potato to flatten slightly.
Season Potatoes: Drizzle the smashed potatoes with olive oil and sprinkle with sea salt, black pepper, smoked paprika, and garlic powder. Toss gently to coat.
Bake Potatoes: Bake in the preheated oven for 20-25 minutes or until the potatoes are crispy and golden brown.
Prepare Dressing: While the potatoes are baking, prepare the dressing. In a small bowl, whisk together the Greek yogurt, mayonnaise, Dijon mustard, and lemon juice until smooth.
Combine Ingredients: In a large bowl, combine the crispy smashed potatoes, diced red onion, parsley, and dill. Set aside a few roasted potatoes for garnish. Pour the dressing over the salad and toss gently to combine.
Serve: Garnish with the saved roasted potatoes. Serve the potato salad warm or at room temperature.