1. Boil the Potatoes: Place baby Yukon Gold potatoes in a medium pot and cover with water. Bring to a boil and cook for 17–20 minutes until fork-tender. Drain thoroughly and allow to dry on a clean kitchen towel.

2. Preheat the Oven: Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper.

3. Smash the Potatoes: Arrange the cooked potatoes on the baking sheet, leaving space between each one. Using the bottom of a sturdy glass or potato masher, gently flatten each potato to approximately ½ inch thick.

4. Season and Roast: Brush the smashed potatoes with olive oil and sprinkle with kosher salt and black pepper. Roast for 20–25 minutes until golden brown and crispy.

5. Prepare the Dressing: In a medium bowl, whisk together Greek yogurt, light mayonnaise, Dijon mustard, pickle juice, garlic, salt, and pepper until smooth and creamy.

6. Prepare the Vegetables: Chop the fresh dill, parsley, celery, pickles, and scallions. Set aside.

7. Assemble the Salad: Allow the crispy potatoes to cool for a few minutes. Transfer them to a large serving bowl and add the chopped vegetables, herbs, and crumbled feta cheese.

8. Add the Dressing: Pour the creamy garlic dressing over the potatoes and vegetables. Gently toss until everything is evenly coated.

9. Garnish and Serve: Top with extra fresh dill, scallions, and feta cheese. Serve immediately for the best crispy texture.